AEB43A8C-0C15-4B12-AE99-09980DA2D2EA.jpeg Although my last two bakes of the 100% whole red fife were delicious, they didn’t turn out as well technically as I would have liked. In an attempt to regain some confidence, I am returning to my country sourdough formula which has been reliable. In retrospect, this being the third time I have baked with this new batch of whole red
I have been looking for a sourdough Sandwich bread recipes, and I'd notice that most of them have over 40% Inoculation, saw some ones with 70%, while the classic sourdough bread use around 20%,does this is for flavor, or that amount of starter change the consistence of the crumbs? mean while I have experiment with one 50% inoculation, 75% Hydration, 7% Olive oil, 5%
Congratulations on the new additions to your extended family Paul.
pmccool
The community consensus is that they re keepers.
Paul
Another Girl
March 13, 2021 - 8:21amLove this!
Awww, what beautiful boys! And how lucky they are to have someone to make them homemade biscuits!
My identical twin grandsons are now 20 months old, but still cutting teeth. I ve been thinking about accustoming them to the flavor and texture of whole grains so they won t get finicky and refuse to eat it later on. What a great way to introduce that. Thanks!
pmccool
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