Bread - What are you baking today…..
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One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….
Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.
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@Streetwise:
One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….
Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.
Hahahaha, me too!
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Oi @Giles - where's my lunch? ???
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Fed my starter for the first time. It was bubbly af. Going to keep feeding it for four days I think. One question, all the web stuff I’m reading is American and they use terms like “general purpose” flour, or “bread flour”, which is distinct from wholemeal flours. I have no idea what this is in Norwegian money. I’m assuming it is not the finely milled white wheat flour one would use when baking white loaves or buns?
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Use wholemeal to start it going, you need as unrefined and unbleached as possible. Once it's on a feed only basis a mix of wholemeal/White is fine.
For a white flour, you want a strong flour.
If you go here and look at the flours they sell, they will tell you which each is good for, so you can use that as data…
