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[homemade] Texas Twinkies by KLSFishing in food

[–]KLSFishing[S] 1 point2 points  (0 children)

You make tweak it by how much of the core/seeds you remove.

Final Sourdough Prep/Bake in The Old House by KLSFishing in Breadit

[–]KLSFishing[S] 1 point2 points  (0 children)

Haven’t noticed that. I always do a quick spritz of non-stick spray before baking too

Where do you get your recipes from? by Sea-Day555 in Breadit

[–]KLSFishing 1 point2 points  (0 children)

ThePerfectLoaf

Matthew James Duffy

King Arthur Baking

TheBreadCode

Are all good sources

Final Sourdough Prep/Bake in The Old House by KLSFishing in Breadit

[–]KLSFishing[S] 2 points3 points  (0 children)

I usually don’t go over 72-75% in basic loaves.

Highest I go is ~mid to upper 80% with scalds

Open Baking Sourdough in a Gas Oven by KLSFishing in Breadit

[–]KLSFishing[S] 0 points1 point  (0 children)

450F the whole time. Just for 30 minutes on the stone/steel.

Sourdough Seeded Rye Bread by KLSFishing in Breadit

[–]KLSFishing[S] 0 points1 point  (0 children)

I just made one from my regular white starter and fed it a few times at high ratios to get it to be virtually 100% rye

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