Bread

Where do you get your grain from and do you use 100% freshly milled when making your bread?

Grains from bakery bits
rarely do I use 100% freshly milled as the gluten develops after milling hence why I use a roller milled flour and add freshly milled for flavour/texture

What are people using to brush off excess flour before baking, standard pastry brush or is there some sort of #buyer option?

Not declaring victory anymore, but I’m getting nice loaves again.

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Will leaving dough in the fridge for 36 hours over prove it? Due to a spectacular hangover I confused my days and I need fresh bread for Saturday morning so I’m hoping I can bake them tomorrow instead of later today

What’s the worst that can happen? Bread sticks

I’m making a starter, day 1 all good, bubbled within hours and doubled in size, all stretchy and nice. Day 2 dumped half, fed, and now at day 4 and since then it smells strongly of vomit, barely bubbles and hasn’t increased in volume. It’s fucking horrible. Should I start again?

The fact you managed to get bubbles and activity on day 1 is unusual

Is it? My last starter was fairly active on day 1, before easing up a bit on days 2 and 3.

Pizza with instant yeast later to buoy my enthusiasm.

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Ahhhh with yeast OK that makes sense. The vomit not so much.

I’ve fed my starter this morning and it’s started to bubble a little bit. Is there any virtue in feeding it tonight in order to bake tomorrow. Or should I leave it over night, feed it tomorrow to then mix Saturday?

My starter always seems incredibly lazy. It always cold in the house though.

I have toyed with leaving it on a window sill in the sun but that doesn’t seem so clever.

Try putting it on your Internet router, or by the air vent from your fridge. Both are good temperatures for fermentation

I put my starter on top of the coffee machine if it’s being a bit slow.

Good shout!

Pro tip

Make sure the container is big enough. I caught it just in time on Monday but could have had a complete disaster as starter had begun dribbling down the outside of the jar I was using.

Thanks James. I think I’ve discovered that the flour I’ve been using was off. I thought the musty smell was just what you got from that brand. I’ve discovered that my learning is starting from the baseline of a young child.

Wait until you start milling your own flour. It’s like the difference between buying coffee grounds or grinding beans for each drink.

I expected today's loaf to be a bit meh because I've forgotten a couple of folds and added the salt to late and overdid (or so I thought) the diastatic malt. But it turned out amazing, God is dead and I no longer care for bread baking.

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48 hours in the fridge doesn’t seem to have done any harm

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Yasss

Looks yummmiii, ma baker :)
Respect to yr craft

Will see how this goes

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This coffee hot plate trick worked well.

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Anyone baking using one of these ?

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