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Thread: Sourdough & Feeding The Starter

  1. #1301
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    Quote Originally Posted by bronc View Post
    Seems like there is now a cheaper alternative to the Lodge Combo Cooker: https://www.amazon.co.uk/Pinnacle-Co...o+cooker&psc=1
    Amazon Basics do an even cheaper one!
    Laissez les bons temps rouler

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    I'd like to order a 16kg sack of Shipton Mill's flour to try it but can't decide between Untreated Organic White Flour No.4 (105), Canadian Strong White Bread Flour (112) and Finest Bakers White Bread Flour No.1 (101). Which one would you guys recommend amongst the three?

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    Depends on what level of hydration you're planning to use. Higher hydration - using flour with high protein - makes dough more manageable. Some Canadian flours hit 15% protein content. Been using a mix of: Khorasan flour - 15% protein content -at a ratio of 250grms to 600grms of very strong white plus 150grms rye at 80% hydration. Using percentage of flour with 15% protein content is the only way I can bake off one kilo loaves in a Dutch oven without the loaf spreading too much.
    Londinium-R - EKS43 running SSP Silver Knight burrs

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    Right. I need to get back into Sourdough.

    I have ordered a load of flour from Shipton Mill on the merits of Gary's loaves.

    Have also got a Brod and Taylor proofing box to try and get some consistent temperatures, hard in my old drafty house.

    Does anyone else use one?
    Profitec 700 | Compak E8

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    I do. I couldn't live without one as I the temperature at my place is around 20*C during the winter.

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    Same here Bronc! It’s freezing here at the moment

    Who can recommend a fool proof sourdough recipe. I tried Vanessa Kimbells basic sourdough recipe which is stretch and fold but no kneading, but never had fantastic results
    Profitec 700 | Compak E8

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    Default Sourdough & Feeding The Starter

    Flour time

    Profitec 700 | Compak E8

  8. #1308
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    Which flour did you get? I'm ordering a 16kg sack of the Untreated Organic No 4 to play around with.

    As for the recipe, to be honest there is no one recipe that can suit all. You might want to follow the same formula (in terms of flours, water, salt, and starter %) for a while until you get used to the dough but when it comes to times, stretch & folds, kneading, etc. you need to be observant of the fermentation process and the dough and not follow a fixed time schedule.

  9. #1309
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    I have done for a mix of lots to be honest
    Canadian strong - 112
    Traditional organic white - 704
    Finest bakers white - 101
    Biodynamic stoneground
    Profitec 700 | Compak E8

  10. #1310
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    Starter is having a lovely time in the Proving box. Has doubled in size since 8am this morning.
    Profitec 700 | Compak E8

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