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Working with a new flour

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  • willxfmr
    replied
    It looks a little off to me. Whip up a couple more loaves and send them to me via UPS. We are close enough that they won't take more than a day, two at the most to arrive. Once I get them, I will do a full inspection and analysis of their quality. As a courtesy, I will provide you with a detailed report free of charge. This is a limited time offer! SO ACT NOW!

    Leave a comment:


  • Richard Chrz
    commented on 's reply
    I wont disagree

  • latenight71
    replied
    that looks so good. my mom and a group of extended family members used to have a sourdough starter that was really, really old and was passed around family to family over the years. i'm not sure where it ended up but i do recall eating some great homemade sourdough bread when I was a kid!

    Leave a comment:


  • Rob Johnston
    replied
    That's good stuff there.

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  • Skip
    replied
    Looking great as usual Richard!!!!

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  • FireMan
    replied
    Hunnert percent delicious lookin! đź‘Ť

    PS. Better’n workin with old flour.
    I couldn’t help myself.
    Last edited by FireMan; April 10, 2021, 06:15 PM.

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  • DavidNorcross
    replied
    Great work!

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  • The Marshal
    replied
    Outstanding!

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  • RonB
    replied
    That looks great - very nice crust and crumb.

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  • Porkies
    replied
    I need a slab of butter, pronto!
    Nice looking loaf.

    Leave a comment:


  • Richard Chrz
    started a topic Working with a new flour

    Working with a new flour

    Well, pretty good first run on my new starter. I bought a really cheap flour in bulk, and fed it, ignored it, worked it through various temps, hydration levels, etc.. finally thought I may have an understanding of this starter.

    1000 g bread flour Dakota Mill
    25% levain
    68% hydration
    2% salt

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    Last edited by Richard Chrz; April 10, 2021, 11:56 AM.

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