ian

Gay (check) Gay in the high desert where there are no others on the net (check) So it’s just me and the voices, and they don’t do jack...

Decided to let rip with the mixer speeds yesterday after some of the conversations above, and the result was a definite improvement in...

I usually make 80%-100% whole grain sourdough loaves, but we’ve had a string of houseguests who appreciate their bread a little...

italian christmas in July... Panettone, two flavours (chocolate and citron) made in the traditional way with pasta madre sourdough...

I only do it for mixing by hand, I don’t want it to happen with the stand mixer. I do it when mixing in the starter after autolyse.

Hmmm I don’t usually go further through the fall apart phase. Does what you’re describing happen after an autolyze or is this an initial...

I read it as being that it starts resisting stretching, and rips instead of feeling extensible. If I’m slap and folding, it should come...

Question: a lot of times I see instructions to “knead for 10 min” or something. However, most of the time my dough seizes up and resists...

Last night bake. 30% WW, ~80% hydration.

Oh! You’re right. Didn’t notice that. Weird. What’s the point of having the bowl go round? Trying to keep the dough sort of...

Maybe not as fast or harsh as it looks with the bowl going around as well.

Yikes that is fast! Wow!

I wonder how much time the center of the dough spends in that zone. Sounds like a job for someone with a leave-in thermometer! But...

I’ve had life changing NY style bagels precisely once in my life, and they were made by a bakery in a fairly small town on the south...

That makes sense too. You think there’s anything to my theory about proportion of rise happening in the oven vs before, and the temp...