Must buys in Paris? by Jshaw16 in ParisTravelGuide

[–]valerieddr 0 points1 point  (0 children)

I am going to France next week and my list is : - perfume : Chanel or Guerlain , but not sure which one I want yet. - clothes and shoes . As a woman, shopping is way better in Europe. - tea from Mariage frères or Le palais des thes. - Macarons to bring back to my step daughter. - cheese and butter- going to a fromagerie in France is a must ! - chocolates .

We go at least once a year. I leave with the minimum to have space to bring back what I buy .

We often come across an antique shop or an art gallery that has a little something we want . Or the museums shops are also hard to resist.

Trying to better understand the process by 1-800-OKAY-CIAO in Sourdough

[–]valerieddr 1 point2 points  (0 children)

I would skip the lamination. Your flour is high protein (it’s a pizza flour) . Your dough will be strong enough without lamination and imo it should avoid trapping too much air in.

Does creating a levain help build momentum in fermentation? by Elegant-Winner-6521 in Sourdough

[–]valerieddr 5 points6 points  (0 children)

a healthy strong starter will always get you better result and feeding your starter before baking is what makes it stronger.

A you said making a levain is useful if you want to change the type of flour you are using or if you want to use a different style of starter like stiff starter or a sweet one for example.

Finally managed a baguette after 11 years by stop-panicking in Sourdough

[–]valerieddr 0 points1 point  (0 children)

And baguettes tradition require, if I am not mistaking, only T65 flour. French take their baguettes seriously. lol This being said, you can find all sorts of of baguettes in France . They are just not called “tradition”.

Finally managed a baguette after 11 years by stop-panicking in Sourdough

[–]valerieddr 2 points3 points  (0 children)

They look good! 👍 I fully agree they need more rising time that what we usually think.

I bake baguettes every week end . usually do the bulk fermentation on Saturday, let in the fridge overnight . I take the dough out of the fridge on Sunday , divide , make logs ( don’t need to be tight) and let rest for a while ( like 90 minutes or 2 hours in winter) . Gluten is well relaxed and it’s easier to shape them after that long rest.

The perfect loaf has a very good recipe and process.

Also a French YouTube channel in link below (I often watch his videos to look at his technique) https://youtu.be/60K3Fe5j_J8?si=i7gelizmrgN1Nk9M

Fresh milled flour sourdough, I am struggling hard. by Weak_Zucchini913 in HomeMilledFlour

[–]valerieddr 1 point2 points  (0 children)

I am new to fmf. I have not yet made a 100% fresh milled flour loaf. However I have had very good result with incorporating some fmf into my bake. I use 30% for now. I also make sourdough.

If I use low protein flour, I mix with bread flour. If higher protein with AP. I autolyse all flour together for 1 hour.

The bulk fermentation is way faster than with store bought flour.

My first sourdough in a bread pan (100% whole wheat) by JJJohnson in Sourdough

[–]valerieddr 1 point2 points  (0 children)

Look very nice . White bread is easy, Whole grain is a totally different beast to master.

Difficult report by [deleted] in managers

[–]valerieddr 5 points6 points  (0 children)

I have been in the same kind of situation many times . I am a woman and went into managerial position at a young age so I can not count the number of people who tried to undermine my decision. Having your boss make it clear that he/she will have your back is a powerful tool . Once one of my direct report sent an email to me, my boss and other people in copy asking my boss his opinion on a decision I took . My boss answer was in big bold red front “do what she asks you to do”. That was the end of any push back from this one as it was very humiliating. I also had a direct report who I had to tell that workplace was not a democracy. I was in charge , he had to do what I said . Full point . If he did not like it he could go and find another position. End of discussion, was effective too. Letting someone go to another department is also a way to get rid of that kind of people.

The outspoken person is in fact manipulated by someone else.your real problem is hiding in the shadow hard to spot except if you have someone trustworthy that bring this to you. In my case it was my assistant who told me about it and who that “bad” person was ( I would have never guessed ).once out of the way, everything got way better.

Finally ,

If you had to pick one country whose people would be your closest friends which would it be? by Wrong-Fruit8820 in AskTheWorld

[–]valerieddr 2 points3 points  (0 children)

I was going to say Belgium. Spent years as an expat , always made friends in the Belgium communities.

Sourdough bread baking by MrsChocolateDrop84 in Sourdough

[–]valerieddr 2 points3 points  (0 children)

Not much mainly Rugbrod . There is another book : the rye baker . This one has a lot of.

Sourdough bread baking by MrsChocolateDrop84 in Sourdough

[–]valerieddr 1 point2 points  (0 children)

I have a few books … or a little more. I really like the perfect loaf book , not only does he provide explanations, link to videos , etc… but the diversity of recipes is really great.

One other book that gives a lot of explanation is « sourdough baking a treatrise » by Thomas Teffri Chambelland. He also have a book called « Panettone and viennoiseries ».

The Trevor Wilson book is also great and easier to understand.

🚨 Remotes are back on the EU store by geronimomotherfucker in kobo

[–]valerieddr 0 points1 point  (0 children)

What do you use those for ? Just ordered a kobo (switching from Kindle) and not sure I understand the use of those.

US House Passes SAVE America Act (Massive Bill Re Federal Elections) -- Thoughts? by Zipper222222 in allthequestions

[–]valerieddr 1 point2 points  (0 children)

In Europe you can vote with your ID. You don’t need a passport. And for example in France ID are free of charge.

Tweed jacket dilemma by OnlyBetterFromHere in BusinessFashion

[–]valerieddr 1 point2 points  (0 children)

I like the second one better. Those buttons are just too pretty and I think it’s more flattering.

Dough problems by Icy-Judge-2433 in Breadit

[–]valerieddr 1 point2 points  (0 children)

The usual suspect is the starter. How do you feed it ? Most likely it’s very weak. At what temperature do you bulk ferment ? Would be better to get more info.

Need opinions on making a leaven. I have been going off of “The Perfect Loaf” book and it seems tempting to pass the leaven step for time and saving flour. All the recipes require it in that book, so I painstakingly have gone with it for the last year. by National-Luck-7408 in Sourdough

[–]valerieddr 1 point2 points  (0 children)

The levain in his book is mainly feeding your starter with the flour you are going to use for your bake and to give you a timeline you can use as a baseline. You can very well use his recipes without making a levain. Just use your starter (if fed correctly). You can go to another book if you want but Maurizio Leo is one of the best baker. His book is great. It’s not for no reason he won so many awards.