Bread

If you can get an order slot, Shipton Mill. Might be worth seeing if there's a community bakery near you - the baker up the road from me is still getting half a ton(!) of flour delivered every six weeks, and he's happy to sell his customers a bit of flour and fresh yeast at cost or thereabouts.

Less hydration + figured out how to fold it properly + stone-milled strong flour

I was about to ask how long the prove was with an enriched dough with no starter, but then I read the recipe, and it has yeast - I'd imagine that having no yeast would make thinga take a bery long time, of they even worked at all.

I've been using discarded immature starter to add flavour to normal yeast loaves this past week. I may try the HCBs tomorrow.

Haven’t been able to get a slot the last few times I’ve looked but bakeries are a good shout, will try a couple nearby tomorrow

I was up at 5 after a migraine and got a slot.

16kg, and yes.

Second attempt:

About 50% more volume than yesterday, looking forward to it cooling so I can cut it!

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Couldn’t wait:

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New experiment; fresh yeast, 80% strong white, 20% potato mash, sunflower seeds, 30 mins autolyse, 70% hydration.

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Looks lovely! I never have leftover mash though... :(

Always found the discarding of leaven when you feed the starter a bit of a waste, especially now, so wanted to know if there were recipes which used it rather than me throwing it away, and what do you know there are..

Was going to ask in here but found this after a google search..

https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

Think I’ll make some crumpets next time round..

Fry it in a pan, as the first side is cooking throw on some herbs or harissa spices

At the moment I am baking most days, so don't waste much. But I would like to try this recipe at some point where you save the discarded starter and use it in place of levain.

The screenshot is from The Sourdough School

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Interesting. Never heard of the scalding method. Will have to try it when I’ve got some rye!

There's a lot of traditional Swedish recipes using scalding. Never really knew why though

Yeah there’s only 3 of us and the non adult’s not yet two. So baking more than a loaf a week is still a bit of a stretch, especially as the missus is using the bread maker for a multi seed loaf she likes..

I found easier to do them as pikelets than crumpets. They come out really well, but seems key to cook fairly slowly to make sure cooked all the way through. I have just been collecting discard through the week which seems to work fine. My 11 month old son ate 2 and a half this morning which is a ringing endorsement in my book.

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My Strava PB on a local hill at the weekend was powered by drop scones made with discarded sourdough starter and maple syrup. Does that count as doping?

Second time now that I've left sourdough to ferment for the suggested 12-15 hours and it's over-fermented.

I even put it in the fridge this time for the last 8 hours while I was at work hoping that would prevent it but no.

What’s the recipe?

Ken Forkish Overnight Country Blonde

I can't find a link

Proved this overnight in the fridge, chucked straight in the oven this morning, chicken sandwiches for lunch. Sainsbury's posh wholemeal seeded flour which was all they had left.

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Looks very nice!

I’ve got fwsy so I’ll have a look later. One thing I did find with the recipes was that the methods described never gave me sufficient development. Really struggled to get a good structure, which may contribute to things collapsing. They’re definitely not foolproof recipes.

Yes! No structure in the levain recipes when I try them. Every other recipe I try I can shape well enough, but his one's have been a struggle.

Is it just high hydration that's the issue? I read that the starter being too acidic might be the cause issue but I baked another loaf in the same feeding just fine.