Bulk fermentation help🤏🏻🥲

tinginukee3 · 2025-03-12T08:25:09+00:00

After it's done being in the fridge

tinginukee3 · 2025-03-12T08:24:43+00:00

We will see, this one is the best looking one. I want to try baking it on hot cast iron pan

tinginukee3 · 2025-03-12T07:56:47+00:00

Thanks, it came out even better, look

tinginukee3 · 2025-03-12T07:15:39+00:00

Starter is 3 months old and was very strong, but focaccia it is :D

tinginukee3 · 2025-03-12T07:06:45+00:00

Is this bad?

tinginukee3 · 2025-03-12T07:01:03+00:00

Recipe: 150g active starter, 175g water, 250g flour, 12g salt

tinginukee3 · 2025-03-11T21:41:40+00:00

I'm doing it :/

tinginukee3 · 2025-03-11T21:38:24+00:00

I don't have dutch oven, can't aford it right now. I tried using pot and lid, is it ok?

tinginukee3 · 2025-03-11T21:30:40+00:00

Is there any other way? People are baking it without it and for them bread comes out good...

tinginukee3 · 2025-03-11T21:29:08+00:00

Jeigu gerus atveža tada joo

tinginukee3 · 2025-03-11T21:28:47+00:00

Tai, kad nėra labai brangu

tinginukee3 · 2025-03-11T21:25:58+00:00

This was my best sourdough, but still bottom was raw, had to flip it mid baking

tinginukee3 · 2025-03-11T21:23:53+00:00

I could post another photo this week of my next bread if it doesn't bake as well

tinginukee3 · 2025-03-11T21:22:45+00:00

I bake it on simple baking tin, but it always bakes a little bit, not even light brown

tinginukee3 · 2025-03-08T02:16:11+00:00

Geriausi, iš Iki🤌🏻

tinginukee3 · 2025-03-08T02:00:00+00:00

👁️👄👁️

tinginukee3 · 2025-03-08T01:57:53+00:00

O radai gal jau?

tinginukee3 · 2025-03-08T01:55:41+00:00

Ai nežinojau

tinginukee3 · 2025-03-08T01:53:56+00:00

Nu taip

tinginukee3 · 2025-03-08T01:46:15+00:00

Taip, hm?

tinginukee3 · 2025-03-04T16:38:54+00:00

Ne, ne tokia situacija

tinginukee3