/ck/ - Food & Cooking

Anonymous Sun Oct 22 06:54:36 2017 No.9583036 [View]
File: 3.92 MB, 4032x3024, IMG_4836.jpg [View same] [iqdb] [saucenao] [google]

>>9582129
This is basically my standard procedure with my sourdoughs.
In the morning I feed my starter so that I have an active starter by evening. I then make my dough (autolyse for 1 hour, knead for 10-15, stretch and fold three times with 30 minutes intervals). I then let it bulk proof over night. The next morning I shape and secondary proof my loafs, if I want them in the morning I let them rise warm for like an hour and a half. If I'm in a rush I retard them in the fridge until evening or next morning.

You'll be fine!

Advanced search
Text to find
Subject [?]Search by post subject. Leave empty for any.
Username [?]Search for user name. Leave empty for any user name.
Tripcode [?]Search for tripcode. Leave empty for any.
Email [?]Search by email. Leave empty for any.
Filename [?]Search by image filename. Leave empty for any.
From Date [?]Enter what date to start searching from. Format is YYYY-MM-DD
To Date [?]Enter what date to start searching until. Format is YYYY-MM-DD
Image hash
Search in	All Posts OPs Only
Deleted posts	Show all posts Show only deleted posts Only show non-deleted posts
Internal posts	Show all posts Show only internal posts Show only archived posts
Order	New posts first Old posts first
Capcode	All Posts Only by Users Only by Mods Only by Admins Only by Developers
Results	Posts Threads
Action	[ Simple ]

Navigation
View posts	[+24]	[+48]	[+96]

/ck/ - Food & Cooking

Search: