80% whey 1/2 ap 1/2 bread flour

1 am mix. Whey was heated 10 am shape and onto parchment. 12 pm bake Nice oven spring Creamy crumb. Great flavour Couldn’t have used a nice wash or something.

80% whey 1/2 ap 1/2 bread flour

1 am mix. Whey was heated 10 am shape and onto parchment. 12 pm bake Nice oven spring Creamy crumb. Great flavour Couldn’t have used a nice wash or something.

8 strand braided loaf

King Arthur’s pain de mie recipe (large) 300g flour Used 30% oil, no butter. Added more oil and water. Dough was stiff.

8 strand braided loaf

King Arthur’s pain de mie recipe (large) 300g flour Used 30% oil, no butter. Added more oil and water. Dough was stiff.

Sourdough Diary (Haikou Mother)

Week 1 Wednesday May 22 Night: 56/56 whey = 112 1/4+1/8 tsp yeast Always sleeps in fridge! Thursday (1/2 cup, raised to 1) Morning: 56/56 water = 224 1 cup, raised to 2 Night: 113/112 whey =450 Friday night Had doubled. Mixed

Sourdough Diary (Haikou Mother)

Week 1 Wednesday May 22 Night: 56/56 whey = 112 1/4+1/8 tsp yeast Always sleeps in fridge! Thursday (1/2 cup, raised to 1) Morning: 56/56 water = 224 1 cup, raised to 2 Night: 113/112 whey =450 Friday night Had doubled. Mixed

whole wheat (whose?)

Overproofed last rise? Not much oven spring. Good flavour.

whole wheat (whose?)

Overproofed last rise? Not much oven spring. Good flavour.

Buckwheat flour

50 g buckwheat flour 175 g bread flour 15 g instant oats 190 g whey 5 g salt Heaping 1/8 tsp yeast 130 pm Nearly tripled in two hours at room temp. Nice and bubbly. Looks strong.

Buckwheat flour

50 g buckwheat flour 175 g bread flour 15 g instant oats 190 g whey 5 g salt Heaping 1/8 tsp yeast 130 pm Nearly tripled in two hours at room temp. Nice and bubbly. Looks strong.

Pulled pork buns

100 g bread flour 100 g all purpose 18 g cream powder 4 g salt 2% .75 tsp yeast 3% 130 g water 65% 22 g oil 10% Mixed at 3:00 Shaped at 5:20 – sesame seeds Milk glaze just

Pulled pork buns

100 g bread flour 100 g all purpose 18 g cream powder 4 g salt 2% .75 tsp yeast 3% 130 g water 65% 22 g oil 10% Mixed at 3:00 Shaped at 5:20 – sesame seeds Milk glaze just