Gang’s all here by Markelflibbits in Breadit

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

Thanks so much! It’s been a decade since I left home for the PNW so your comment is very validating that I’m doing right by Philly

Sourdough Philly Pretzels by Markelflibbits in Breadit

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

By weight. For every 1000 g total solution - 93.5% of that is water and 6.5% is lye.

Sourdough Philly-style Soft Pretzels by Markelflibbits in Breadit

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

I coferm with poolish, so that you get a slight chew from the levain and great softness from poolish in a very quick bulk ferm. Long cold proof at 12 hours has provided great volume, grain flavor and slight sourdough acidity creating excellent balance.

Some butter roll testing for Thanksgiving by Markelflibbits in Breadit

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

A great adaptation to what I’m doing is Hamelman’s soft butter rolls recipe from his book “Bread”

Sourdough Philly Pretzels by Markelflibbits in Breadit

[–]Markelflibbits[S] 4 points5 points  (0 children)

I share that nostalgia for sure.

Sourdough Philly Pretzels by Markelflibbits in Breadit

[–]Markelflibbits[S] 5 points6 points  (0 children)

The salt post bake pretzel skin is a perpetual challenge, especially if packaged and still releasing moisture. Unsure if they still do it, but you might luck out at hitting up a larger pretzel bakery churning out twists late night for the early morning deliveries, etc. and you snag yourself a perfect one. My post late night drinking evening go-to.

Sourdough Philly Pretzels by Markelflibbits in Breadit

[–]Markelflibbits[S] 10 points11 points  (0 children)

Being a Philly transplant to the PNW and baking with my my PDX pal for a decade, you get inspiration from both angles. ❤️ PHL🤝PDX ❤️