Starter passed the float test on day 7, according to facebook 😅 so I thought it was ready to bake, facebook was not correct.
Now my starter is almost 3 months old and can now make edible loaves!
by 2dbaby
5 Comments
2dbaby
Ingredients: 100g starter: 500g KA bread flour: 350g filtered water: 13g salt
Process: Mixed starter and water then mix til frothy. Add flour and salt, mix to shaggy dough. Rest for 1 hour. S&F four times every 30 minutes. Take temperature and allow bulk ferment to target rise (8-14 hours). Shape. Cold proof overnight. Bake at 425 for 40 min covered then 15 minutes uncovered.
SignificantJump10
Love seeing the progress.
manofmystry
Congratulations! Nice progress. I called my flat loaves “discuses”. I don’t make them often anymore.
5 Comments
Ingredients: 100g starter: 500g KA bread flour: 350g filtered water: 13g salt
Process: Mixed starter and water then mix til frothy. Add flour and salt, mix to shaggy dough. Rest for 1 hour. S&F four times every 30 minutes. Take temperature and allow bulk ferment to target rise (8-14 hours). Shape. Cold proof overnight. Bake at 425 for 40 min covered then 15 minutes uncovered.
Love seeing the progress.
Congratulations! Nice progress.
I called my flat loaves “discuses”. I don’t make them often anymore.
Amazing progress. Keep up with the hard work
This is the way.
Pancakes to great loaves.