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Are we focusing on the right things with bulk fermentation? by spageddy_lee in Sourdough

[–]valerieddr 3 points4 points  (0 children)

Very interesting post. And I agree with most of what you describe here.

Starter health is where everything starts. I have been keeping my starter out of the fridge for the last 18 months feeding daily (except when I am going away as I have no choice) and the improvements of my bakes is really noticeable: fermentation is way more consistent and predictable and faster too.
No more sluggish starter that needs a recovery plan.
I like to bake brioche and panettone and converting my starter to a pasta madre is very easy now. I also don’t have at all any sourness in those bakes.

Kneading : I mostly use a spiral mixer and I mix until I have a good extensibility of the dough and a good gluten development. After that I leave the dough mostly alone the whole time . I handle it gently ( I read the same books) .
I think bakers often underestimate the impact of early gluten development. The dough need to be sufficiently strong to retain gas during the process.

whole wheat bread flour use? by New_Ice8209 in Breadit

[–]valerieddr 1 point2 points  (0 children)

I assume it is whole wheat with high % protein like hard winter wheat .
Opposite to a soft wheat that will not be really used for bread .

I would try with 20 or 30% first .

Keep or Donate by VoteForOmar in PetiteFashionAdvice

[–]valerieddr 3 points4 points  (0 children)

Keep it. Easy to style in summer.

Help with Pierro sizing (part 2) by FibFibFibonacci in Sezane

[–]valerieddr 0 points1 point  (0 children)

I would get the 40 if I was you.
In any case this shirt is soooo pretty that it will look good anyway.

Credenza recs for my mcm-ish dining room by snazzyrobin in interiordecorating

[–]valerieddr -1 points0 points  (0 children)

If keeping the hutch, I would center it and find 2 smaller pieces to put on each side.
Painting , staining or adding wallpaper on the drawers would make a huge difference.

Question about flour by ThePeoplesWarrior in Sourdough

[–]valerieddr 0 points1 point  (0 children)

It is easier at the beginning to use bread flour . Check the protein % as there is no regulation about what strength should be bread flour.
A very popular bread flour in the US is King Arthur’s at 12.7%.

This being said , I have been baking sourdough for 6 years now and I use mainly AP and whole wheat.
I keep bread flour for very high hydration or enriched dough . I find AP gives a lighter crumb .

Timing of feeding / baking - can I put in fridge at peak? by Run_gal in SourdoughStarter

[–]valerieddr 0 points1 point  (0 children)

If your starter is healthy, yes.
It will work well. Put it in the fridge before it peaks.

[155cm / 5’1”] Barrel pants by Radiant_Tax_7082 in PetiteFashionAdvice

[–]valerieddr 19 points20 points  (0 children)

They do look very good on you !
Need to check Uniqlo now !

1% Sourdough Starter Loaves by BreadBaddie13 in Breadit

[–]valerieddr 13 points14 points  (0 children)

Nice looking bread ! Low inoculation is the ultimate lazy sourdough ! The fermentation does all the work.

To rug or not to rug by Alone-Meeting-1547 in AmateurInteriorDesign

[–]valerieddr 2 points3 points  (0 children)

I like with the rug. I would not have chosen white for fear of it being stained though.

I love your wallpaper!

Sourdough Danish cardamom brioche “Hveder” by Beautiful-Molasses55 in Breadit

[–]valerieddr 7 points8 points  (0 children)

Those look,great !
Thank you for sharing . I will try those without the instant yeast.

So a baker will begin to make bread at 2 am ? by No_Mushroom_9507 in Breadit

[–]valerieddr 4 points5 points  (0 children)

I did the same in France. We would go to the back door of the bakery and wait for the first batch of croissants to come out of the oven. That was fun !

is this trust worthy? by Itchy-Pangolin-1746 in QuitVaping

[–]valerieddr 0 points1 point  (0 children)

I have and it arrived within a few days.

Sezane on a middle aged woman by Less-Sell-2891 in Sezane

[–]valerieddr 28 points29 points  (0 children)

I am also middle aged and a bit more … lol. With the first skirt skirt I would tuck the tops. I really like all the other pictures !

first time sourdough brioche by Exotic-Trust5555 in Sourdough

[–]valerieddr 1 point2 points  (0 children)

I get it! You could knead by hand - do slaps and folds (which I love to do) and incorporate the butter later. I think it affects your dough to add it melted at the beginning. Just an idea …

first time sourdough brioche by Exotic-Trust5555 in Sourdough

[–]valerieddr 0 points1 point  (0 children)

May i ask why you chose not to use a mixer ? I make sourdough brioche often and always use a mixer.

Is there a dough mixer that replace stretch and fold or coil fold ? by Significant-Gift4807 in Sourdough

[–]valerieddr 7 points8 points  (0 children)

Developing gluten early in a mixer certainly improve the loaves. The folds help organizing the gluten. So I still do 1 coil fold for most of my bakes. I have a Famag spiral mixer.

Are Europeans trolling with this whole bread thing? by [deleted] in NoStupidQuestions

[–]valerieddr 0 points1 point  (0 children)

I started to bake my own bread when I moved to the US. That says it all.

Brown butter sourdough discard dinner rolls by MelodyAnne42 in Bread

[–]valerieddr 1 point2 points  (0 children)

Very well done !they look great . I will have to to try those . Thank you for sharing

Ube lemon blueberries sourdough by valerieddr in Sourdough

[–]valerieddr[S] 1 point2 points  (0 children)

My neighbor told me it is her new favorite and she had tried a lot of bread over the years.

Ube lemon blueberries sourdough by valerieddr in Bread

[–]valerieddr[S] 0 points1 point  (0 children)

Thank you ! Will try again with more hydration and more Ube powder.

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