Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

edit: To those asking, tastes good, but slightly underproofed.

I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.

Sourdough bâtard popped a lovely ear

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

> Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

> Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size

I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.

Bonus crumb shot: !

75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.

Included 25% whole grain khorasan

Baked with steam 37 minutes at 450°F

Same dough as my baguette

• 75% Electra Light bread flour
• 15% whole wheat khorasan
• 10% scalded whole wheat khorasan
• 77.5% water
• 2% salt
• 25% starter

Bake with steam at 450F for 48 minutes

• 75% Electra Light bread flour
• 15% whole wheat khorasan
• 10% scalded whole wheat khorasan
• 77.5% water
• 2% salt
• 25% starter

Bake with steam at 450F for 45 minutes.

Heard this is great bread flour. Going to make some sourdoughs with a little whole khorasan for flavor.

But man, 50lbs. I might have a problem.

Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.

Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.

• 80% bread flour
• 10% scalded whole khorasan flour
• 10% whole khorasan flour
• 77.5% hydration
• Bake 38 minutes at 450°F with steam