/ck/ - Food & Cooking

>>5460035
I keep my sourdough starters at 100% hydration, and they double easily within 3 hours of feeding.

>>5460034
You let it grow for however long it takes to be mature. Ambient temperature plays a big role in getting a healthy and powerful starter. There is also significant variation between starters. The first one I built tasted wonderful, but wasn't a very powerful leavener. My current levain is as good as commercial yeast, but isn't as sour.

>>5460155
Roger that.

>>5341465
I did quite a bit of consulting for medium and large format bakeries in both CA and OR, so I'm no stranger to commercial baking. Shoot me an e-mail if you'd like.

>>5327239
Don't know the answer to that. I'm sure you can find resources online. Just be careful. Lye exposure is pretty strongly linked to thinks like esophageal carcinoma.

>>5327246
Too lazy to take actual photos right now, but google Globe SP10, and that's it. I bought an older model refurbed. It was tough to find a 10 quart mixer that had the specs I required. The SP10 was actually the only one that was powerful enough.

>>5327252
I use pretty much any flour that's given to me. I generally avoid run of the mill AP flours unless I don't have anything else. I buy 50 lb bags of High Mountain and Old Country Type 85 Malted. The High Mountain is unlike any other bread flour I've ever used. It's really, really wonderful for high hydration doughs, and I'm sad whenever I have to go back to using King Arthur bread flour. I appreciate the offer of some flour, but it seems a little dicey to accept 4chan flour.

>>4026120

Haven't made challah in many years, so I do not have any photos.

He looks far more passionate than I. Plus he has a lot more cool toys.

>>4026303

Cute.

>>3863590

And more.