After enjoying a few days away, I’m glad to be home and do some baking. This one has been on my list for a while – 100% spelt, based on this recipe. I think I’m finally starting to see progress in my ability to apply the various things I have learned over the last 6 months.
Tweaks I made:
Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better
My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these.
March 31 - April 1, 2021.
(Paper plate is 9" in diameter.)
Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.
Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance.
For a colleague's birthday made cardamom knots, but increased the amount of dough and filling to also give babka a go. Adapted the recipe from https://myloveofbaking.com/sourdough-cardamom-knots/ (except used all milk and no water in the dough). Here is the actual formula I used: https://fgbc.dk/1fvt
So here is what I am considering the "final" version of my Sourdough. This was my first attempt at really creating something of my own and not relying totally on someone else's formula.
Hi, I have imported too much Flour, they have just arrived then I've realized that I have purchased double of the amount of what I need.
Any bakery would like to buy some? they are French Bagatelle Tradition T65 and Bagatelle gruau T45.
Please contact me if interested: rhe94538@yahoo.com
