I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.
This post is for casual conversation if you don’t feel like making a post of your own.
I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.
This post is for casual conversation if you don’t feel like making a post of your own.
I’m about to start a new starter. I’ve been working with poolishes so far. That’s worked out well but I want more flavor.
I’ve used mine (although the rising was mediocre) and the flavour was intense, we really like it!
Have you tried adding regular yeast to your dough in addition to the starter to give it the lift you are looking for?
I feel like an idiot. No, I have not! I got so frustrated with the starter not rising that I’ve been tossing starters that smelled really good. Should I use those dry yeast o the refrigerated ones?
Yep that’s what I use.