LoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agoSourdough country breadlemmy.worldimagemessage-square32fedilinkarrow-up1370arrow-down12file-text
arrow-up1368arrow-down1imageSourdough country breadlemmy.worldLoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square32fedilinkfile-text
minus-squareNacktmulllinkfedilinkEnglisharrow-up9·edit-21 year agoThank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
minus-squareLoneGansel@lemmy.worldOPlinkfedilinkEnglisharrow-up4·1 year agoAh, sorry about that! Brian Lagerstrom has a great sourdough bread recipe for beginners on YouTube. It’s what I started with before I made this more complicated recipe.
minus-squarechetradleylinkfedilinkEnglisharrow-up4·edit-21 year agoI’m fluent in bread geek. Here’s some translations: Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread Autolyse is when you mix just the water and flour and let that rest. Fermentolyse is an autolyse with the sourdough starter added. Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times. Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves. Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.
minus-squareNacktmulllinkfedilinkEnglisharrow-up2·1 year agoThank you very much, it all seems pretty simple suddenly!
Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
Ah, sorry about that! Brian Lagerstrom has a great sourdough bread recipe for beginners on YouTube. It’s what I started with before I made this more complicated recipe.
Cool! I will watch that!
I’m fluent in bread geek. Here’s some translations:
Thank you very much, it all seems pretty simple suddenly!