Grams & Percentages 500 g flour (500 g bread) 398 g water (79.6% hydration) 118 g levain (23.5% inoculation) 8 g salt (1.6%) Timeline 9:00 am — fed starter 4:30 pm — start…
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Grams & Percentages 500 g flour (260 g bread, 200 g WW, 50 g spelt) 390 g water (78% hydration) 110 g levain (22% inoculation) 10 g salt (2%) Timeline 12:50 pm —…
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Is there ever a wrong time for a cinnamon bun? I grew up having them almost every weekend when my dad would get a Saturday morning craving, drive to Safeway, and come home with…
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Grams & Percentages 500 g bread flour 400 g water (80% hydration) 118 g levain (23.6% inoculation) 8 g salt (1.6%) Timeline 7:00 am — fed starter 11:50 am — start autolyse 1:00…
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Grams & Percentages 500 g flour (275 g bread, 175 g WW, 50 g spelt) 400 g water (80% hydration) 100 g levain (20% inoculation) 10 g salt (2%) Timeline 7:30 am…
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Several weeks ago I posted this article, to better familiarize you all with starters and *hopefully* show that creating and owning a starter is fun, rewarding, and not nearly as difficult as it…
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“Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is…
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Up until a few months ago, I had the same thoughts about sourdough starter that you probably do. I thought it was too hard to make. That it would be impossible to get…
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Grams & Percentages 1000 g flour (750 g bread, 200 WW, 50 g spelt) 780 g water (78% hydration) 175 g levain (17.5% inoculation) 20 g salt (2%) Timeline 3:00h autolyse 7m…
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Grams & Percentages 1000 g flour (750 g bread, 250 WW) 800 g water (80% hydration) 250 g levain (25% inoculation) 20 g salt (2%) Timeline 0:30h autolyse 5m slap & fold…
