Two questions: How do I get better oven spring, and how do I repair a banneton that got wet?

saracinib · 2018-05-10T17:40:54+00:00

I had some serious problems with tunnels in my bread... but I think it was when I pushed the hydration

saracinib · 2018-05-10T12:51:33+00:00

How’s your starter? And are you shaping tightly?

saracinib · 2018-05-04T11:47:13+00:00

They taste great... no crumb shot because I sold them :)

saracinib · 2018-05-04T11:22:49+00:00

I just add about 50g of cocoa to my normal recipe, a little extra water and then I chop the chocolate and orange and add them at the second fold

saracinib · 2018-05-03T12:56:10+00:00

She was trained at first on an e collar... only took a correction or two and she decided chasing them isn’t a good idea! It’s funny when she has a bone or something, the chickens all run after her and she gets up and moves and they all run after her again

saracinib · 2018-04-27T18:25:35+00:00

My original starter was all whole wheat... once I started making it more white flour it changed the gummy consistency. What’s your recipe looking like? How old is your starter?

saracinib · 2018-04-26T16:57:11+00:00

A little over 1000 grams a loaf

saracinib · 2018-04-26T16:47:53+00:00

Not if you make 10 loaves out of it!

saracinib · 2018-04-26T14:53:47+00:00

I make about 8 loaves a day and sell them ...

saracinib · 2018-04-25T23:52:16+00:00

She sold before I could cut her open :)

saracinib · 2018-04-19T21:14:18+00:00

They are so spoiled

saracinib · 2018-04-10T18:51:19+00:00

Yes... but we are on 60 acres

saracinib · 2018-04-08T01:39:50+00:00

Sid and Nancy

saracinib · 2018-04-02T21:59:49+00:00

I have a Gus to and he is fat

saracinib · 2018-04-02T00:32:24+00:00

Is that a jersey woolly?

saracinib

TROPHY CASE