50% King Arthur Organic Bread Flour 50% King Arthur Organic Whole Wheat Flour In the jar: About 25g previous starter 100g 50-50 mix 100g Water Ambient temp about 68°F by ZHHFFTJ 6 Comments mtrueman 7 months ago As a new baker, would i be right in saying that the optimum time is about 05:30 to use this in a dough? IanTheSkald 7 months ago I think I’m doing something wrong. It’s been a week now since I started mine and I haven’t seen any rise since the third day. Ca2Alaska 7 months ago Nice work. Thank you. AdmodtheEquivocal 7 months ago That happens when I’m awake. Competitive_Fox1148 7 months ago It peaked twice ?!!! Sunflowerpink44 7 months ago So cool I love these visualsWrite A CommentYou must be logged in to post a comment.
mtrueman 7 months ago As a new baker, would i be right in saying that the optimum time is about 05:30 to use this in a dough?
IanTheSkald 7 months ago I think I’m doing something wrong. It’s been a week now since I started mine and I haven’t seen any rise since the third day.
6 Comments
As a new baker, would i be right in saying that the optimum time is about 05:30 to use this in a dough?
I think I’m doing something wrong. It’s been a week now since I started mine and I haven’t seen any rise since the third day.
Nice work. Thank you.
That happens when I’m awake.
It peaked twice ?!!!
So cool I love these visuals