The bakers' thread

[Always Cross]

Have you done that before and does it work after coming out of the freezer. I’d be scared of killing mine after keeping it alive for 8 years.

 

[Reynard]

+1 for pinch of yeast, long bulk ferment. Similar results for a fraction of the faff.

I do miss sourdough waffles drenched in maple syrup though...

 

[figbat]

Do mean low yeast long prove?

I do.

 

[Always Cross]

Nice and bubbly ready to use

 

[Julia9054]

Have you done that before and does it work after coming out of the freezer. I’d be scared of killing mine after keeping it alive for 8 years.

The Internet said it would work. I haven't tried it.

 

[Always Cross]

I’ll wait and let you take the risk first with yours before I try it.

 

[Julia9054]

I’ll wait and let you take the risk first with yours before I try it.

If you live anywhere near, you are welcome to drop round and collect it!! I’m not feeling much like enslaving myself any time soon (but also can’t quite bring myself to chuck it)

 

[Always Cross]

No your ok I’m happy with mine thanks for the offer. Mine I seem to be able to forget it in the fridge then go back to it. Wet starters just get on my nerves and don’t work for me.

 

[Always Cross]

Here you go fed starter last night. Started baking process this morning the end result. I used the Ninja 15 in 1 to save electric. The loaf was slightly too big for it so it caught the top of the loaf. Next time I would make it smaller to fit the Ninja.

 

[Tom B]

+1 for pinch of yeast, long bulk ferment. Similar results for a fraction of the faff.

I use that method for all sorts.. I've slow cold proved dough for a week and it was great if trying to climb out of the fridge even when I set it to 2°c

I've also used a slow cold prove warmed to room temp, added yeast and flour and water to double the qty.

Local pretzel god uses a bit of sourdough and a bit of yeast to give it a boost.

 

[Reynard]

I use that method for all sorts.. I've slow cold proved dough for a week and it was great if trying to climb out of the fridge even when I set it to 2°c

I've also used a slow cold prove warmed to room temp, added yeast and flour and water to double the qty.

Local pretzel god uses a bit of sourdough and a bit of yeast to give it a boost.

Likewise - unless I'm in a tearing hurry. Because it means I can make the dough and leave it to get on with itself, usually overnight, while I catch up on stuff / beauty sleep etc.

Added bonus, the long ferment gives the bread better keeping qualities.

 

[figbat]

Added bonus, the long ferment gives the bread better keeping qualities.

And apparently better digestive properties too.

 

[Always Cross]

I used the 2.25 kg tin today using 1kg of flour not enough to fill the tin at the end also made 2 smaller loaves to fill the oven up.

 

[Always Cross]

Made a mistake forgot to put salt and oil in the dough for the small loaves. They are edible but they are bland never realise how much flavour they give.

 

[C R]

A batch of rolls to have with soup