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sourdough
BunnyButts
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BunnyButts wrote:
Nesta wrote:
BunnyButts wrote:
Nesta wrote:
I am having a break now. For probably some weeks. 
oh mood I'm going to store my sourdough in the fridge tonight 
I have breads and baguettes for at least a month at this point lmao
Yea ;-; plus the amount of hours it takes to make bread 
20
Posts: 22712
Date: 13-07-2020 18:19
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wrote:
BunnyButts wrote:
Nesta wrote:
BunnyButts wrote:
oh mood I'm going to store my sourdough in the fridge tonight 
I have breads and baguettes for at least a month at this point lmao
Yea ;-; plus the amount of hours it takes to make bread 
Ye next up has to be something sweet 
Like cake 
Date: 13-07-2020 18:45
BunnyButts
International Star



BunnyButts wrote:
Nesta wrote:
BunnyButts wrote:
Nesta wrote:
I have breads and baguettes for at least a month at this point lmao
Yea ;-; plus the amount of hours it takes to make bread 
Ye next up has to be something sweet 
Like cake 

I WAS JUST THINKING OF SWISS ROLLS OMG
20
Posts: 22712
Date: 13-07-2020 18:47
Account deleted




wrote:
BunnyButts wrote:
Nesta wrote:
BunnyButts wrote:
Yea ;-; plus the amount of hours it takes to make bread 
Ye next up has to be something sweet 
Like cake 

I WAS JUST THINKING OF SWISS ROLLS OMG
I was thinking... carrot cake
Date: 13-07-2020 18:54
BunnyButts
International Star



BunnyButts wrote:
Nesta wrote:
BunnyButts wrote:
Nesta wrote:
Ye next up has to be something sweet 
Like cake 

I WAS JUST THINKING OF SWISS ROLLS OMG
I was thinking... carrot cake
sweets time 
20
Posts: 22712
Date: 13-07-2020 18:55
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ouch wrote:
Wait we have bread flour here or no? I don't wanna make it "grovt" but I dont wanna use the sammalt hvetemel I have used until now 
16
Posts: 95954
Date: 13-07-2020 19:57
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wrote:
ouch wrote:
Wait we have bread flour here or no? I don't wanna make it "grovt" but I dont wanna use the sammalt hvetemel I have used until now 
Just use regular white flour i think or like maybe organic white flour or pizza flour idk if it makes a difference. Its about the content and I think norway in general has high values of what is in us bread flour 
Date: 13-07-2020 19:59
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ouch wrote:
Nesta wrote:
ouch wrote:
Wait we have bread flour here or no? I don't wanna make it "grovt" but I dont wanna use the sammalt hvetemel I have used until now 
Just use regular white flour i think or like maybe organic white flour or pizza flour idk if it makes a difference. Its about the content and I think norway in general has high values of what is in us bread flour 
Bought organic wheat flour, it has 12-13g of protein per 100g which I think is supposed to be good idk
One of the ones I bought is kinda brown so that means its not bleached ig, the other one is white but its without the stuff on the outside of the grain so that might be why, kt doesn't say if its bleached or not tho.

Anyways, fed my starter earlier n left it out of the fridge, then I can feed it again tomorrow and use it when its at peak to make the dough, n hopefully it will work out better
16
Posts: 95954
Date: 14-07-2020 00:05
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ouch wrote:
Its the same protein count as the regular all purpose flour tho so idk lol but im betting more on this + doing the kneading a bit different (like in the video nesta showed yesterday) + using fresh (3-5 hour) n not 12 hours since feeding starter 
16
Posts: 95954
Date: 14-07-2020 00:11
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ouch wrote:
Ok so yes its going ok, I have 4 more foldings, them imma put it in the fridge and then shape it inthe evening, leave it out for a bit, in the fridge again and cook when I wake up I guess
16
Posts: 95954
Date: 14-07-2020 15:44
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wrote:
ouch wrote:
Ok so yes its going ok, I have 4 more foldings, them imma put it in the fridge and then shape it inthe evening, leave it out for a bit, in the fridge again and cook when I wake up I guess
Niceee!
Date: 14-07-2020 16:05
BunnyButts
International Star



BunnyButts wrote:
ouch wrote:
Ok so yes its going ok, I have 4 more foldings, them imma put it in the fridge and then shape it inthe evening, leave it out for a bit, in the fridge again and cook when I wake up I guess
Yay!!
20
Posts: 22712
Date: 15-07-2020 09:19
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ouch wrote:
Its in tge oven now, im pretty sure its overproofed but didn't have time to bake it before bed ajajaj
16
Posts: 95954
Date: 15-07-2020 09:36
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ouch wrote:
It actually puffed more than before but not a lot, gonna see in 20 minutes 
16
Posts: 95954
Date: 15-07-2020 10:16
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ouch wrote:
Imgur isn't working idk why but it looks kinda funny lol
16
Posts: 95954
Date: 15-07-2020 10:42
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