One other success story . Much more laissez faire than the final ones. I’ve been gone 6 weeks . I kneaded sufficient flour into my saved starter to make a really stiff ball. Put it in a glass jar within the fridge and waved bye bye.
I took it out yesterday and lined with filtered water til it softened. Beat it with a desk knife blade til blended. Positioned for a couple of hours within the electrical heating pad fermenter beside the two qts of yogurt I used to be making. Eliminated it took out 80g and added 80g flour. Blended and positioned again within the excessive tech fermenter 😊.
In a single day it tripled. I eliminated 113g and added the remainder again to the liquidy stuff and blended and saved.
Our screened porch wanted an enormous a number of hour de-pollenization. I blended every part for the Pullman multi grain and left it 1 hr. to hydrate. Cleaned some. Within the bowl folds executed lined left 1 hr. Cleaned extra. Within the bowl folds once more third time lined left 1 hr.
Dumped out on very moist counter did three watery laminations . Rolled into an extended tube and positioned in buttered 13” Pullman. ( used 2 tsp mushy butter together with lid) . Rose 4 hrs in excessive tech heating pad fermenter. Set on med/excessive.
200 g Arrowhead Mills
100g semolina ( Indian market model)
150g milled Spelt ( Barton Springs)
150g milled Stardust( Barton Springs)
100g milled Danko Rye ( Barton Springs)
450 g H2O + sufficient to moist counter x 3 for laminations approx 50 g
40g every Home made Yogurt, EVOO, AZ Mesquite Honey
14 g Kosher salt
113 g lively levain ( Arrowohead Mills)
375 preheat – 30 min lid on / 20 min lid off
Couldn’t be happier. The perfume is unimaginable. Will lower later tonight and put up a crumb picture.Every thing good crumb-wise. Crispy crust full grain taste extraordinarily tender capable of slice paper skinny whereas nonetheless heat. 1400 g approx is the candy spot for 13” Pullman with milled grains.
