I’m interested in what the communities perspectives are on organic growing methods vs high frequency fertigation mixed with scheduled biological applications (bacillus, trichoderma, myco)
Do you think growing in organic living soil produces a higher end product?
Other than the effort of dialing it in, I’m starting to see that HFF is the best style of growing.
What are your thoughts?
I can’t put my finger on what makes this one so special 10/10
500g bread flour
10g salt
350g water
125g starter
combine & mix
rest 1/2 hr
3 sets of stretch & folds every 30 minutes
4-6 hour bulk ferment until it’s jiggly & puffy
fold & shape
place in bowl with rice flour covered bread cloth
cold proof in fridge overnight
bake on baking stone with large soup pot on top for 25 minutes @ 450f
Remove soup pot , bake for another 25
Rest until room temp
I recently got into baking and I’ve really been enjoying it
Any feedback on how to get a more consistent crumb without having an overly strong gluten structure? I really enjoy the soft texture I get when I skip the autolyse…
stay sour friends