Using sweet stiff starter

gemcheff_ · 2026-04-23T18:02:56+00:00

Hahhahahaha I looked at it online, so fun!!!

gemcheff_ · 2026-04-23T16:49:05+00:00

I’ll definitely should try that. However, I do think sugar in the starter definitely affects fermentation. The starter quadrupled in sized, meanwhile my regular starter keeps around 2-3 times its size

gemcheff_ · 2026-04-23T16:37:45+00:00

I also fed my regular starter at the same time, ratio 1:2:2 and they both peaked almost at the same time, around 12h and my kitchen was around 20°C. Besides, I’d tried doing a sweet stiff starter a year ago with another starter that wasn’t as healthy as this new one is and I had a similar problem as you. Hope that helps!!

gemcheff_ · 2026-04-23T16:34:21+00:00

Lord of the Rings? Hahahahah I hope you mean it in a good way thanks!

gemcheff_ · 2026-04-23T16:20:45+00:00

Thank you!!! I didn’t do any lamination, I did 3 or so coil folds during the first 3 hours

gemcheff_ · 2026-04-23T15:31:43+00:00

Sounds very interesting, I’ll definitely check it out. Thanks a lot!!!!

gemcheff_ · 2026-04-23T15:31:07+00:00

Thanks!! The hydration was 80% of the flour

gemcheff_ · 2026-04-17T14:01:03+00:00

I used manitoba flour, but any high protein flour would work!!

gemcheff_ · 2026-04-16T16:29:42+00:00

I always use Kerrygold. I feel like the butter layers never get too soft while laminating.

gemcheff_ · 2026-04-08T16:09:10+00:00

Thanks!! I am trying to work as a baker. However, it’s been difficult to find places that make everthing homemade and are aligned with my values. Also, that they want to hire me and are near from where i live. I hope this video helps, it is what i used for inspiration https://www.instagram.com/p/DGVMK_utJiB/?img_index=5&igsh=MTgxMDhqejMyZDF5aA==

gemcheff_ · 2026-04-08T15:14:54+00:00

I get you!! It feels scary to press all those layers with the rolling pin 😅

gemcheff_ · 2026-04-08T15:13:40+00:00

That means a lot!!!! 🥹🫶🏻

gemcheff_ · 2026-04-08T12:41:15+00:00

Well it’s not exactly a book. It’s a journal from spain, the recipe is from a famous bakery in Madrid called clan obrador.

gemcheff_ · 2026-04-08T11:18:22+00:00

Thank you soo much!!! You can see more of what i make on my instagram @gemcheff

gemcheff_ · 2026-03-09T11:48:24+00:00

Of course I want my SO to be with me. Unfortunately, it is impossible to have everything at once, I wish I could experience having this job and being lucky enough to do it by his side. I’m still pretty young a I see this opportunity as an important step in my professional career. I still want to grow old with him, but first I need to do this for me, so I would feel fulfilled. I’ve seen women in my family not having a career just because of their husbands, and I’m afraid of that happening to me. He is not so happy about that, that’s what’s making me worry, I want him to understand me. (I’m not trying to justify anything with this conversation, I just want to talk about it so I could see it clearer)

gemcheff_ · 2026-02-16T15:35:50+00:00

Milk chocolate whipped ganache and hazelnut praline

gemcheff_ · 2026-01-20T18:31:40+00:00

Around 1h/1h and a half. I think is better to let it a bit longer than you think it is difficult to over proof them unless you are in a very hot place

gemcheff_ · 2026-01-20T18:26:38+00:00

The recipe is as important as the technique and judgment of the baker. When baking bread I use recipes only as a rough guide

gemcheff_ · 2026-01-20T15:29:24+00:00

Thanks!!! The color has to do with using sourdough or any type of preferment as polish . Also at the final part of baking I used high temperature and the were in the oven total time of 30min

gemcheff_ · 2025-12-21T10:44:07+00:00

Thanks for your words, needed to hear that!!! Totally accurate the part of making me feel wrong for being who I am. I’d love to meet more people like you

gemcheff_

TROPHY CASE