@bobbiquesadilla: Replying to @nadi_crc 🌾 100 g active starter 375 g filtered water 500 g bread flour 10 g salt Mix starter+water until it looks milky in color. Add bread flour+salt. Mix with dough whisk and scrape the sides of the bowl. Knead for 5 minutes. Take temp of your dough & refer to the sourdough journey chart to see your planning window of how long you should expect your dough to bulk ferment. Stretch & Folds (3 total) Cover and let it rest for one hour. See video on how to perform S&F. Take temp of dough. Set timer for 30 minutes, then perform second set of S&F. Take temp of dough. Set timer for 30 minutes & then perform your last set of S&F. Take temp of dough (if temp changes from beginning just use the latest temp) Bulk Ferment Look at the sourdough journey chart for how long your should expect your BF to take. Key indicators: 1. bubbles on top, bottom, on the side. 2. dough is not sticking to your finger when you poke it. 3. sides of the dough are pulling away from the bowl. @King Arthur Baking @magnolia @weckjars

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Tuesday 15 October 2024 22:49:11 GMT