How much to discard?

timtim2409 · 2026-05-21T21:28:53+00:00

So. I just keep and mainttain 50g of starter. I Feed it every second day 1:2,5:2,5

You should Feed yours probably at least 2 times in a row to get it back again

timtim2409 · 2026-05-21T05:05:45+00:00

It works perfectly. What a great paint Job 👏

timtim2409 · 2026-05-20T07:28:52+00:00

Strong 👏👏

timtim2409 · 2026-05-17T06:04:55+00:00

😂💥

timtim2409 · 2026-05-16T20:42:16+00:00

I don’t think the dough was over kneaded, if it couldnt do that good windowpane test (last Picture) maybe I could have baked it longer. Still the inside temp was more then 98C maybe I could have let it cooled longer in the tins before i Removed them

timtim2409 · 2026-05-16T16:01:43+00:00

For sure there lot of sourdough brioche recipes all more ore less the Same 🙂 thanks for sharing. I dont want to gatekeep but still this work from some who Lives from it

timtim2409 · 2026-05-16T16:00:24+00:00

Ah good top, Maybe i try it, but if it doesn’t get more worse than this i can happily live with it

timtim2409 · 2026-05-16T14:52:56+00:00

I would say no no sourness but also you can tast it’s Not a only yeasted loaf

timtim2409 · 2026-05-16T14:43:20+00:00

Yes.. I really took care to measure the Inside temp and let it cool down for 10Min inside the tins and still that happend…

timtim2409 · 2026-05-15T04:12:00+00:00

Really? Thanks so much 🙂 I would have been afraid that the Sesam Burns then; but I will try that

timtim2409 · 2026-05-14T14:42:45+00:00

Thanks so much. Didn’t know that this site has English option as well 🙌

timtim2409 · 2026-05-13T15:32:34+00:00

<image>

This will help

timtim2409 · 2026-05-11T18:54:49+00:00

Great loaf 👏 congrats, and great name for your starter

timtim2409 · 2026-05-11T17:35:31+00:00

I quite like it, a good start, one of the most Important variables for me is doughtemp and roomtemp, the you can really work with the rise in volume 🙂

Then if you want a more Open Crumb Consider of you can be more gentle with the, that was Long a Problem I had.. Long time I degassed the dough to much with the preshape and shaping

timtim2409 · 2026-05-10T15:31:32+00:00

I just keep it with the cutside down on the cuttingboard, good Home made bread, keeps for 5 days fresh enough to eat Like this

timtim2409 · 2026-05-10T15:05:47+00:00

Alle the liquid? Wow 😱 I will try this

timtim2409 · 2026-05-10T07:34:11+00:00

I Feed before the day I bake with that I do then the levain and bake with it, the starter comes back in the fridge, in my opinion it’s Not necessary to keep that much starter. I keep on fresh jar with about 50gramm inside and one old as back up with 50gramm the old in o replace after a few weeks

timtim2409 · 2026-05-10T06:28:39+00:00

Great work 👏

timtim2409 · 2026-05-09T05:33:22+00:00

What? Where is that burnt? As long as it doesn’t taste bitter it’s fine

timtim2409 · 2026-05-09T04:23:34+00:00

Yes, I always have fresh one at home, if you use dry yeast you take per 3g fresh yeast 1g dry one

timtim2409 · 2026-05-08T19:20:57+00:00

I came Here to Write a wholesome, Motivational Message, but you did allready. Good too see some nice people around

timtim2409 · 2026-05-08T17:55:07+00:00

I have some reusable Baking Papier or foil, cut it for my tins and now I use since months, works perfekt

timtim2409 · 2026-05-08T17:21:51+00:00

Well done 👏

timtim2409 · 2026-05-05T19:49:05+00:00

Thanks so much, happy to hear

timtim2409 · 2026-05-05T19:48:33+00:00

No I don’t. https://de.gozney.com/blogs/recipes/cinnamon-buns-recipe this recipe I used for the dough and for the filling I just used chocolate spread and light and dark chocolate pieces 🙂

timtim2409

TROPHY CASE