/u/Appropriate_View8753's posts
If Bread Making were a college course, you could ace all of the intermediate lessons and still fail in the finals (Shaping)
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Went Back to the Dark Side A Cold Dutch Oven and lower temp. Took lid off at 45 minutes and went another 28-30 minutes till internal temp of 210F.
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Feed Your Starter the same ratio flour and water that you feed your dough. That's how you know... When your dough has risen by desired amount. I.E. 200 g starter in 1000 g flour = 20 g starter to 100 g feed flour . Keep starter beside the dough (in the same temperature).
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