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Sourdough & Feeding The Starter

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20 hours ago, the_partisan said:

There's a pretty good deal on a Mockmill 200: €225 including shipping. I've been eyeing one so finally pulled the trigger, looking forward to it!

https://mockmill.com/eu/secret-summer-sale

Been thinking about getting one too, but not at this time. Let us know how it works for you.

I saw a post by a local bakery (the same guy that wrote the Sourdough book a few in here has bought) about a new mill apparently in development. Maybe something I'll consider if it is released.

 

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Made a trip to Shipton mill today- only 30 minutes drive.
a3eae82afb17d9e9e442560f509b1393.jpg
16kg white, 1kg spelt and 1kg rye for £14.80, bargain!

Also made a standard loaf today...442f916ecdc65d487d33840e17d65c99.jpg


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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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Today's no knead just fold, needed something quick. Shop bread is shite.

 

IMG_20190713_123116.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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Just standard!


SAGE IS NOT A UPGRADE

 

 

:)

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Just standard!

If you are referring g to what I said, I just meant it’s not sourdough


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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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7 minutes ago, jonnycooper29 said:


If you are referring g to what I said, I just meant it’s not sourdoughemoji23.png


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Yup haha. Your Sourdough just standard mine are quite low haha

Edited by Jony

SAGE IS NOT A UPGRADE

 

 

:)

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Today's for the next few days. Middle one is little wet if you know what I mean. Friendship bread out of the book done in a cloche

 

IMG_20190714_114416.jpg

Edited by Jony
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SAGE IS NOT A UPGRADE

 

 

:)

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I only have an oval le Creuset at the moment, so I took the opportunity whilst at my parents to give it a go cooking in a round one!

 

I’m extremely happy with the outcome797659b6c5c7eef279a9496706a4a8d6.jpg04d6921f8a2a3c99df0541bc27fdba32.jpg2e318e1bd92d6a8932118257fef1ddb8.jpg

 

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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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Also spent 30 mins in the garage to put this together out of some oak that was lying around..
5cd5cd3f303a3a15d6c2133fa07f9284.jpg9b2f0dc2582b15e88959756fb37dbb47.jpg


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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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This morning, I think I over proofed it in the first time around. Getting annoyed with myself for something so basic.

IMG_20190722_081151.jpg

IMG_20190722_115518.jpg

Edited by Jony
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SAGE IS NOT A UPGRADE

 

 

:)

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Fastest doughs I've ever made I think. 30C in the kitchen. Fed the starter at 8AM, and at 4PM the doughs were in the fridge. A year ago, I would've struggled since I was baking by the clock. Now that I've learned to watch the dough instead, it's a lot easier. Higher temperature is actually a good thing since I don't have to spend as long on the process. I got a proofer that I will use in colder periods.

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Yesterday.

IMG_20190728_161526.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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Yesterday.
IMG_20190728_161526.thumb.jpg.f354fa4f567ce253be503b506ef7815f.jpg

This looks delicious! I’ve got a loaf proving in the fridge currently, itching to get back from work to bake it


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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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Not my best looking loaf, but it looks good on the inside and tastes good too!
b42d3628f08f98ecc8e7898195363028.jpga833aa0bf8e5229808f2a573ba99e9b2.jpg


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Pre-millennium La Pavoni, Sage Duo Temp Pro, Niche Zero

Aergrind + Aeropress for travelling

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I am in  it for taste, who cares what it looks like.


SAGE IS NOT A UPGRADE

 

 

:)

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Today's sort getting it now 🤪

@Planter

Yummy

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IMG_20190804_145718.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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Today's sort getting it now
[mention=15760]Planter[/mention]
Yummy
IMG_20190804_145725.thumb.jpg.1e1722d70cf8d2ce77b64ceff87908ea.jpg
IMG_20190804_145718.thumb.jpg.f153b1ca8c828a5d74eabd3a16f7d3ef.jpg
That's looking decent now mate. How you finding it? Big learning curve?

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The last few loafs have been good probably my best and taste wise. Very Steep

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SAGE IS NOT A UPGRADE

 

 

:)

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Today’s double. No crumb shot - I apologise! Probably a bit too dense but the proving was all over the place. Overnight fridge bulk ferment, then took it out and put it in the airing cupboard for 2 hours. Then shaped two loaves (2 preshapes followed by 15 mins relaxing) then one proved at room temp for 1.5 hours, and another had a cold prove for 4 hours. Turned out ok but a bit too dense - not 100% sure why.

1EF1DA62-8B57-451E-8B5E-0098A8F0CC64.jpeg

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Mine is just in the fridge for later


SAGE IS NOT A UPGRADE

 

 

:)

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12 hours ago, Jony said:

Mine is just in the fridge for later

 

IMG_20190818_180137.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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43 minutes ago, Jony said:

 

IMG_20190818_180137.jpg

Nice - what does your recipe/bulk fermentation/retardation look like? Do you stretch and fold or actually knead?

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 I never knead just stretch and fold, I follow the book directions.


SAGE IS NOT A UPGRADE

 

 

:)

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