We’re moving in a few weeks, so I’m in a baking frenzy making stuff for people who have/are/will be helping out
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Good luck with the move! Hope you’ve made a stiff version of your starter for the move so that it can handle a bit of abuse in the transition.
Honestly I’m probably just gonna wash the bowl out and pack it. I’m not uptight about my starter, I’ve killed and restarted mine at least 20-30 times, and I don’t subscribe to the almost mythological status people associate with old starters.
The microbiome is going to adjust to the way you treat it, what you feed out, and (to a much lesser degree) where it is. It doesn’t fucking matter that 100,000,000 generations ago the yeast was French lol
Very nice Sneekee, a beautiful batch indeed.
I’d be psyched. Need any extra hands? I’m not much for moving stuff but I’ll remind you to be careful every few minutes.
That looks delicious.
Made a grilled cheese, the cross section is passable
sourdough only recipe? these loafs look rad! what’s your secret? and how do they look on the inside?
I think the secret is baking a fuckton of bread over the past few years. That and the Challenger bread pan, that genuinely upped the appearance and crust texture of my loaves
Yeah, just sourdough, it’s the tartine country loaf.
These were a mega-batch, so the ingredients were as follows:
1900g king arthur all purpose 200g whole wheat 600g pretty active, but fridge-cold starter 1400ish grams of water
Autolyse like 20 minutes? Then add 42g table salt mixed with 60ish grams water.
Folded like three or four times over a couple hours, total bulk ferment was maybe 4 hours?
Then I started baking first thing next morning, equating to roughly 18 hours in the fridge