Hi Folks just a couple of pics of my new starter at work producing a loaf of dubious pedigree with a whole mix of bits of flours used including country grain mix, wheat meal and some bakers flour.
My previous culture was lost so the new one was started a short time ago, looking good in its infancy.
Employed autolyse for 1 hour, stretch and folds over 3 hours @ half hour intervals then shape and 1 hour fermentation at room temperature before overnight in the fridge proof and couple more hours recovery going into a hot oven with roasting dish over stone for 15 minutes remove and bake off.
Wildflower season here in Western Australia
Time to get away with the camper and see the beauty of mother nature in the bush
Judy & Cindy
kind regards Derek
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You are obviously doing something right!
yes I was pleased that the starter has kicked off so well, I was disappointed that my original starter was all used up at my former workplace rather than it being kept going after about 5 years. still thems the breaks!
I actually thought id killed this one too when I fed self raising flour by mistake for 1 feed but it bounced back ok.
Nice to see you posting on TFL. Pretty bread and wildflowers. Thanks for sharing.
David
Thanks David, glad to be back just no been as active posting for a little while!
The wildflowers are reputed to be the best display for 10 years or more, we have had better than average rain this winter that does make a difference. they are literally carpeting the whole countryside.
great dog!
We think so too,
Cindy says hi and sent this photo of her best side for you Hreik
kind regards
there ever was one. We love furry ones. Your bread looks grand, Have fun in the bush Derek and happy traveling.
I thought Lucy might also be pleased, Cindy certainly enjoyed some of the bread but I do so much like the crust myself I almost begrudge that last morsel.