u/Big_Researcher_3027

Tried my hand at some discard flatbread with everything bagel topping. Ooooooh LAWDY that shit was SOW-ER!! It kinda reminded me of Ethiopian injera. Definitely a bit too strong for just an egg sandwich but I think it would work better with something more substantial. I’ll keep experimenting
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2cp discard. 1cp whole wheat flour. 1/2 tsp baking powder. 1/2 tsp salt. Everything bagael topping.
Mix everything together except everything (I couldn’t resist) heat whatever you want to cook it on to medium heat and lightly grease the pan with whatever nonstick stuff you like to use. Pour about a 1/4 cp mix in a circular motion. Cook similarly to pancakes. Sprinkle with everything before flipping. Cook till no uncooked dough remains.

You can gold plate a turd, but no matter how you slice it, it’s still a piece of shit.

500g bread flour 350g agua 125g starter 10g salt
Mix everything together. Temped dough at 78f. Rest 15 minutes then do slap and folds till it holds a nice ball. Rest 1/2 hour then 4 rounds of stretch and folds every 30 minutes. Bulk ferment till 50% rise. Pre shape and bench rest 30 minutes. Shaped. Put in banneton and cold proof for 24 hours. Baked at 450 in covered DO for 35 minutes. Uncovered at 425 for 20.
My last few loafs just weren’t getting it. No ear. Not much oven spring Taking FOREVER to rise and then a tight dense crumb. Even though my starter for all practical purposes seemed nice and strong. But! It also seemed runnier than usual. So I spent about 4 days doing peak to peak feedings at a 1-5-45 ratio. And viola!! A strong starter that isn’t too acidic is EVERYTHING!!