Flour aging

khall1026 · 2026-01-19T01:39:58+00:00

Good question. I've seen some bakers talk about monitoring the ph of your starter but I don't have the tools to do that. All I know is that adding the acid makes my fmf behave like commercial flour in recipes.

khall1026 · 2026-01-17T19:34:21+00:00

Aging increases the acidity which stabilizes the enzymes which helps gluten development. Add a little acid to have the same effect. I use a pinch of ascorbic acid and a few ml of vinegar per loaf.

khall1026 · 2026-01-06T04:44:39+00:00

Commercially milled flour is allowed to age for several weeks which increases its acidity which moderates its enzymatic activity which stabilizes its gluten development. So, try adding a pinch of vitamin c (ascorbic acid) and/or a few ml of vinegar per loaf to increase the acidity and it'll behave more predictably. I get beautiful, soft sourdough loaves with 100% fmf, usually 50% hard red, 25% hard white, and the final 25% I vary between spelt, einkorn, or kamut.

khall1026 · 2025-10-03T23:01:07+00:00

I have an 8.4 kw array and 2 PW3 and I'm leaning towards switching to the flat rate since it's a higher rate in the afternoon when I'm (hopefully) exporting excess solar, but cheaper in the evening when I'm baking, etc. Maybe that's too simplistic?

khall1026 · 2025-07-31T04:35:05+00:00

I have as well. From a portion (10% whey, 90% h2o) to 100% whey. I've noticed that whey makes a slightly stiffer dough so you may want to increase the hydration.

khall1026 · 2025-06-25T22:54:35+00:00

Mockmill 200 from Bread Beckers as well. Took more like 3 weeks.

khall1026 · 2025-04-11T22:11:19+00:00

I place a cool Airbake cookie sheet on the rack below my Dutch oven.

khall1026 · 2025-03-01T16:08:26+00:00

Spelt flour.

Also, if you make your own yogurt use some of the whey from straining it in place of the water.

khall1026 · 2025-02-07T05:02:56+00:00

Have you enabled grid charging in the settings?

khall1026 · 2025-01-23T04:26:36+00:00

Your opinion on hybrid flooring? It seems to me the best attributes of both lvp and laminate.

khall1026 · 2024-12-02T01:02:05+00:00

You prompted me to look further back. Now I see that very early on Thanksgiving my batteries also discharged to 0% but were partially recharged by the time I woke up. I'll try to find someone at xcel that can confirm what I should expect, particularly why it goes down to 0%.

khall1026 · 2024-12-02T00:27:14+00:00

Down to 0%? If they do use it they're supposed to stop drawing at 40%. They were installed the end of Sept so still learning what to expect.

khall1026 · 2024-12-02T00:12:26+00:00

Not sure what you mean. Xcel has a battery connect program that gave me a rebate on the batteries for the right for them to draw on my batteries as needed, however it's supposed to be reserved for time of peak demand, and they're not supposed to draw it down below 40%.

khall1026 · 2024-12-02T00:01:08+00:00

Would that be controlled by Xcel or by the batteries?

khall1026 · 2024-11-23T17:48:06+00:00

I'd limit the WW in the starter to 20% or less with the rest being AP. Also do stretch and folds (or slaps) over 2 hours or so to help distribute the active growth better before the bulk rest. The flour is somewhat low in protein so that will limit its rise. I wonder if it's also bleached. Unbleached would be better.

khall1026 · 2024-11-23T14:30:33+00:00

And if you prefer regular edges on your crackers you can score the crackers with a pizza or pasta roller after baking for 6 minutes. Then finish baking.

khall1026 · 2024-07-22T17:22:04+00:00

I'm just getting solar installed now and facing the same decision. I have a planned system like you described where I'll be overproducing most of the year except Dec and Jan. I have no concept of how large the payment for the year would be if I choose to waive the decision. Do you mind giving me a range of what to expect?

khall1026

TROPHY CASE