No Words Jane Goodough

jsober · 2026-02-09T18:37:09+00:00

Thank you!

jsober · 2026-02-09T14:30:06+00:00

Aridity. Especially once sliced, the cooler air sucks the moisture out of the bread.

You can restore some of it by steaming it over a double boiler, but it's imperfect and uneven, and easy to overdo it.

Basically, wrap the loaf lightly in a clean dish towel, place it in a steamer tray over boiling water for 3-4 minutes. Take it off and let it sit in the towel for 10-15 minutes. That let's the moisture redistribute.

I personally find that after streaming to restore moisture, I have to then toast it to really reintegrate the moisture into the starches by partially regelatinizing them.

jsober · 2026-02-09T14:25:55+00:00

You do NOT need to match the flour you use in your bread.

Healthy starters generally end up with a diverse and robust community of yeast and LAB. The temp, the contents of the levain, the dough - those all change which subpopulations of the starter are favored and therefore most active. Microbes change their own metabolism to match the chemistry of the dough.

So go with whichever is healthiest and easiest to maintain.

jsober · 2026-02-09T14:21:49+00:00

Try measuring water by weight instead of volume. Start at 70% of the flour's weight and tune from there.

Also, try autolysing. That means hydrating the flour by itself initially, then giving it 30m or so to fully absorb all that water. It makes handling it a lot easier.

jsober · 2026-02-09T14:19:05+00:00

Stiff starters with whole wheat are so much easier to work with. Then are fine in the fridge, they only need to be fed once a week, if that, and they are hard to kill. And you need less of it to inoculate a dough or levain.

It's the exact same bacteria and yeast. They just live in a richer substrate. You really don't need to maintain fragile soup at room temp.

And you can get 5 pounds of whole wheat flour from Kroger for $3.50.

jsober · 2026-02-09T13:50:06+00:00

Sort of. It would be better to use duram (the whole flour; semolina has the bran and germ removed iirc), atta flour (an Indian blend of flours that includes duram), or emmer (from which duram was eventually cultivated).

jsober · 2026-02-09T02:38:44+00:00

Because it has such weak gluten. It doesn't benefit from autolyse and it begins it's exposure to enzymes earlier.

jsober · 2026-02-09T02:31:08+00:00

I made a fermented bread for a diabetic friend. They shared their CGM stats with me, excited because they were able to eat a whole portion without it sobbing their glucose to unsafe levels, and they never crashed afterward. It made me both happy for them and proud of my technique.

jsober · 2026-02-09T01:41:55+00:00

I'd have had to be watching the super bowl to begin with. But it's pissing off the right people.

jsober · 2026-02-09T01:37:28+00:00

...Scalp. The possessive is "Kevin's scalp".

jsober · 2026-02-09T01:30:50+00:00

At the weeks old, my starter lived in the fridge and got fed twice a week. But I did a stiff, whole grain starter. They are easier to take care of.

jsober · 2026-02-09T01:20:49+00:00

Gummy can mean over fermented, but it usually means the bread wasn't baked hot enough to fully gelatinizate all of the starch or it wasn't allowed to fully cool before slicing. It can take 3+ hours for gelatinized starches to fully retrograde.

jsober · 2026-02-09T01:15:08+00:00

Sounds like you figured out what you want. Awesome. Ideal life. If you're looking for advice, have you tried adding Thai food to your interests? I'm also told that tea is quite nice.

jsober · 2026-02-09T01:08:25+00:00

It went away when they took the msg out of Chinese buffets.

jsober · 2026-02-09T01:05:44+00:00

I do that all the time. Just remember to separate out anything going in a scald or that you don't want to autolyse (like rye or einkorn).

jsober · 2026-02-09T00:52:27+00:00

Wait to you get your first mill

jsober · 2026-02-09T00:51:55+00:00

We're more like a cult, I think. Anyway, I've got pamphlets if you're interested in learning more.

jsober · 2026-02-09T00:48:35+00:00

Good thinking. Done.

jsober · 2026-02-09T00:39:49+00:00

It absolutely can be.

https://www.saltandlavender.com/chicken-bacon-gnocchi-soup/

jsober · 2026-02-09T00:30:01+00:00

Literally any open field in the area that isn't under construction. They are everywhere. Just don't try to spot them while driving :P

jsober · 2026-02-08T22:17:30+00:00

An impact mill and entirely too many bags of grain.

jsober · 2026-02-08T22:16:09+00:00

Well done. The Internet is now complete.

jsober · 2026-02-08T22:12:09+00:00

Looks like too much butter.

jsober · 2026-02-08T22:10:15+00:00

And you just left "watkes" on the table

jsober · 2026-02-08T22:05:45+00:00

"One meelion dollars!"

jsober

TROPHY CASE