fermented.bsky.social
Happy to answer your sourdough questions (jinxbread.com), but other things interest me too. Bird dogs, interesting food, Austin. And Hunt for Red October đ€Ș
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Bam!
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Ha! The huge tigers brushing up next to our car was amazing. And the monkeys in the big fenced in cage- hopping on the windshield and hoping for a drink from the washersâŠ
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Speaking of Bath, Is the drive through zoo still on the estate? I have some funny memories of it when I was there a long time ago.
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Over proved, maybe? Happened to my batch this week when the a/c cut off in the bakery.
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Are those prices typical? Theyâre about the same as Austinâs, which I thought would be higher.
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Every now and then at the market, I get the âthis is not San Francisco sourdoughâ. I take that to mean, âthis is real sourdoughâ. đ
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That looks amazing! And for the whole grain I use 10%.
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Well, I really donât think protein plays in the flavor-youâre right- and since youâre using 1:1, the only things Iâd try are adding some whole grain and/or allowing your levain to mature more before you use it. Sorry I canât help more!
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Iâve always been baffled by the proving of breads like yours. I usually under prove them.
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I wonder what they were talking about?
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Iâd try using some whole grain flour and higher protein bread flour because AP is usually 30% soft, lower protein flour. But sounds like youâre getting strength just not strong flavor. Are you mixing with a levain/starter that was mixed as 1:1:1? Or an overnight starter with a smaller dose?
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Thatâs some proper crust color you have there! đđ
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A new slant on the topic.
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Will that change their opinion of the source that misled them?