every time it looks great and OP quietly ignores comments asking for recipes ://
every time it looks great and OP quietly ignores comments asking for recipes ://
by Standard_Station_852
4 Comments
amorous_chains
Flour, water, salt, yeast, portioned appropriately and left to rise for some time, baked at the correct temperature until done
Unfortunately this margin is too small to hold the full recipe
ciopobbi
My basic recipe is a Frankenstein developed over the years using several types of flour and two starters. It’s pretty pointless for someone to try and replicate. Plus, I use an Ankarsrum mixer and bake in Emile Henry vessels. How many people out there duplicate that combination? Adding that every baking environment and starter are different. Then add in room temperature, water temperature, etc. ,etc. The chances for success are minimal.
This is the reason I’ve stopped posting here. It’s kind of a stupid exercise unless you are using recipes that are widely available. Still, I think success in sourdough comes from experimenting and learning what works best for you.
VinceInMT
I’ve cooked and bake so long I rarely follow a recipe or write anything down. I’m using ingredients that I have on hand and make adjustments by feel. I suppose I could save that I used a handful of this, a half a palm of that, and adjusted until the dough had a soft, sticky, sloppy, or stiff consistency depending on the result i want.
BowTieDad
Certainly an issue for me. I want to respect the copywrite on a book so will only share if either the recipe is also published online or I have modified it so much that it doesn’t bear a close resemblance to the original.
4 Comments
Flour, water, salt, yeast, portioned appropriately and left to rise for some time, baked at the correct temperature until done
Unfortunately this margin is too small to hold the full recipe
My basic recipe is a Frankenstein developed over the years using several types of flour and two starters. It’s pretty pointless for someone to try and replicate. Plus, I use an Ankarsrum mixer and bake in Emile Henry vessels. How many people out there duplicate that combination? Adding that every baking environment and starter are different. Then add in room temperature, water temperature, etc. ,etc. The chances for success are minimal.
This is the reason I’ve stopped posting here. It’s kind of a stupid exercise unless you are using recipes that are widely available. Still, I think success in sourdough comes from experimenting and learning what works best for you.
I’ve cooked and bake so long I rarely follow a recipe or write anything down. I’m using ingredients that I have on hand and make adjustments by feel. I suppose I could save that I used a handful of this, a half a palm of that, and adjusted until the dough had a soft, sticky, sloppy, or stiff consistency depending on the result i want.
Certainly an issue for me. I want to respect the copywrite on a book so will only share if either the recipe is also published online or I have modified it so much that it doesn’t bear a close resemblance to the original.
Cookbook authors gotta eat too.