/ck/ - Food & Cooking

Hey starter anon,

What does the current starter look like? Normally what I like to do is take my starter out 2-3 days before baking, feed it 50g water 50g flour day 1 & 2 twice a day. Each day I discard half. 6-12 hours before baking I do a 1:1:1 of starter/water/flour 60g each for my leavin (my recipe calls for 175G starter)

Hope that helps

>>20269879
Not wrong. I was learning lamination during that time.

That loaf taught me the importance of needing my inclusions to be at room temp, or else the proofing process gets fucked up, which explains the underbaking under my normal baking times.