Bread - What are you baking today…..

[mclaincausey]

@Chap first picture reminds me of a pretty hilarious post from the KitchenConfidential subreddit:
https://www.reddit.com/r/KitchenConfidential/comments/rbf2mz/this_bread_about_to_make_me_act_a_fool/

[neversummer]

Haven’t posted in a bit; still baking! Though I guess this technically isn’t baking:

Perfect loaf “leftover” sourdough starter pancakes. Leftover in quotes because the amount needed is more than I had or usually have left over. Still works though!
https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/

[Chap]

Didn’t bake bread for a while… looks like it still works.

[endo]

wow, that looks wonderful @Chap

[Chap]

@endo:

wow, that looks wonderful @Chap

Thx @endo would be great to have some Matjes with it 

[endo]

true, and it's a real matjes morning for me today

[Chap]

@endo:

true, and it's a real matjes morning for me today

Ah you too… end of lockdown No.4 yesterday… visit to favorite winemaker and restaurant… 

[endo]

lebkuchen fresh out of the oven, a good coffee, the papers and (most important) everybody else is still asleep - what a great morning

[Giles]

When we were in North Carolina last week, @ROman offered me some out-of-date yeast.  Never the one to look a gift horse in the mouth, I have bought it home.

I thought the best way to see if it is still any good/active, was to run a controlled bake against my super-duper German yeast.

I have just started the Poolish (Pooli ?)…..

[Giles]

So, the Poolish is doing what Poolish does.  It seems that the @ROman out-of-date yeast is not as vigorous as ze German - at least, at this stage….

[ROman]

Nice comparison, will be nice to see the end product.

[Giles]

I've just put them both in the fridge to slow them down, they're getting a tad lively…..

[neph93]

@Giles:

I've just put them both in the fridge to slow them down, they're getting a tad lively…..

Sounds glorious.

I did started Forkish’s overnight pizza dough last night. Wonderful to wake up to.

[Giles]

I love waking up to a Poolish or a Biga too…..

So after a late surge in the fridge overnight, the American has done pretty well....

[Giles]

USA on the left, now almost indistinguishable

SHIT.  I have forgotten which is which 

[Giles]

And…..

Not a lot in it 

[neph93]

@Giles:

And…..

Not a lot in it 

Both looking lovely though. Be interesting to see the any eventual difference in the crumb.

[Chap]

Meantime 1.500 km south: Italian style 80% Biga with 50% durum wheat

[Chap]

[Chap]