u/chrisatola

My first attempt at making sourdough pretzels. I followed the formula on the perfect loaf website. Needa work on the shaping a bit, and I'll probably reduce the salt a hair next time, but the taste and texture is fabulous.

Direkt aus dem Backofen rausgenommen 😋

I grew this bridgesii (front left) from a seed and saw some variegation early on. Grafted it and here it is today. It seems to be losing the variegation --maybe it'll return as it continues growing. I personally love the five ribs.

Just finished these two loaves. Waiting now for them to cool!

I had a failed graft for this Hulk's Balls so sliced off the little sliver that wasn't rotten and regrafted. (I do have 2 that successfully took, so this is just backup.)

I grafted it yesterday. Already feels pretty well attached....

* Should I leave the rubber band on it even though it feels secure?

* Even if it takes, is there enough material to actually survive?

Thanks!

* 100% flour (5% Rye, 5% Whole wheat, 45% AP, 45% pizza flour)

* 67% water

* 23% starter

* 2% salt

Hi everyone. This is my first loph flower. It's labeled as Lophophora Williamsii N. Saltillo.

If I want to try for seeds, what do I need to do? Is this variety self-fertile?

Thanks in advance for any help. 🙏

Hi everyone! Here's my sourdough pizza from last night's dinner.

• 100% pizza flour
• 52% sourdough poolish (refreshed at 1:10:10)
• 60% water
• 3% salt

Process:

• Refresh starter (1:1:1) early morning day 1 (~8:00 am)
• Mix poolish (1:10:10) midday day 1 (~12:30 pm)
• Autolyse 30 mins afternoon day 1 (~5:30 pm)
• Add poolish and salt; chop in with flexible bench scraper
• Countertop slap and fold 3x every 15 minutes
• Stretch and fold 3 or 4x every 25/30 minutes
• Bulk fermentation until around 11:00 pm; then in the fridge overnight.
• Pull out of fridge; rest 30 mins or so day 2 (~8:00 am)
• Divide and preshape; rest 30 mins
• Final shape; dough balls in lightly oiled yogurt Fage yogurt container; rest on counter about an hour/hour and a half
• Back in the fridge until dinner time.
• ~6:30 pm day 2- preheat oven and finish ingredient prep
• ~7:30-8:00 pm bake (first on the bottom steel and finsh on top with broiler)

Servus! Ich hab hier vor ungefähr zwei Monaten gepostet zu fragen, wie ich mein Brot verbessern könnte.

https://www.reddit.com/r/brot/s/yCF3zSCrNp

Mein Endprodukt könnte zwar noch verbessert werden aber ich bin mit den aktuellen Ereignissen Ergebnissen zufrieden. Das Problem lag wahrscheinlich an der Garzeit und der Stärke meines Sauerteiges.

Das heutige Rezept:

• Mehl 100%
• Wasser 65%
• Sauerteig 23%
• Salz 2%

Methode:

• Wasser und Mehl zusammen mischen und 30 Minuten lang Autolyse
• den Sauerteig und das Salz einmischen
• den Teig auf der Arbeitsplatte schlagen und falten ("Slap and Fold" Technik)
• 15 Minuten stehen lassen
• dehnen und falten, 4 Mal alle 25-30 Minuten.
• nach der Einmischung des Sauerteigs insgesamt ungefähr 4 Stunden gehen lassen und dann in den Kühlschrank stellen
• Am nächsten Tag aus dem Kühlschrank rausnehmen und 30 Minuten bei Raumtemperatur stehen lassen
• den Teig in zwei Stücke verteilen
• Preshaping und dann 30 Minuten Ruhezeit
• Shaping und dann 1.5 Stunden gehen lassen
• backen

Danke für die Tipps und Happy Baking