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How to make sourdough bread...

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  • SheilaAnn
    commented on 's reply
    Mad skillz! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  • scottranda
    replied
    Sourdough bread. Never gets old. And every dough is different!
    Attached Files

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  • Mark V
    commented on 's reply
    On the Forkish book Flour Water Salt Yeast. I have found it to be more than a cook book.

    It has methods for poolish, biga, and 3 methods for sourdough (regular, warm spot, and double fed sweet). When I decide what I want to make I use one of his methods to get what I want.

  • RonB
    commented on 's reply
    I agree - that looks great.

  • Spinaker
    commented on 's reply
    Wow, that looks great!

  • Mark V
    replied
    Sourdough with gochujang, roasted garlic and scallions. Very flavorful, not
    an all purpose bread. Good on its own, best in a grilled cheese sandwich.


    Click image for larger version

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  • RickyBobby
    commented on 's reply
    Richard Chrz, thanks for the advice! I must admit, Iโ€™ve been using variations on about 3 different actually sourdough bread recipes and 4 or 7 different starter recipes. Ratios would be supremely beneficial to me!!!!

  • Richard Chrz
    commented on 's reply
    So, to counter point the flour water salt yeast, and to show bias, I bought it, it helped with confidence.

    But.... I donโ€™t think it should be bought, unless you want a cookbook. It is good in the sense of confidence in baking, but, you are already making better bread then many. I say, learn the formulas and percentages, with flours you have access to, and just let the process guide you. Percentages, time, humidity, temps, itโ€™s non different then bbq. Just as fun to explore on your own.

  • Thunder77
    commented on 's reply
    +1 on Flour, Water, Salt, Yeast. Excellent book.

  • RonB
    commented on 's reply
    Make four smaller boules instead of two, and freeze three. They should last at least another day that way...

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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