it's kinda making a brioche...long kneading makes it fluffy like cotton
Last bread thread died, let's get it going again. just pulled this out of the oven, 80% biga white boule
Ian Evans
Xavier Hernandez
>brotzeit
>literally "bread time"
I love you Austrians/Germans.
Brody Roberts
come and visit us.
en.wikipedia.org
it's only every 4 years. and this year it is
Easton Harris
doesn't a lot of kneading make bread dense and chewy generally, because of the development of the gluten?
Jacob Ramirez
yah, that was my first thought, but it works
there's also the proteins from the milk and butter
i tried it with replacing one third of the wheat flour with rye flour and added a few drops...about a teaspoon of vinegar to help the ryeflour
it worked out just as normal, but with a light rye taste
Matthew Gonzalez
Anyone sourdough here?
Caleb Wood
OP here. not yet, but i wanna try. any recommendations for making a starter?
Nathaniel Stewart
Not really. Super easy, just mix flour and water. Make sure it's warm, though. Warm means having it in a matter of days, as opposed to weeks when I did it in early Spring/late Winter.
Dylan Jones
This worked really well for me. The key is non-pateurized fruit juice and organic flour. Mine is going strong at 8 months.
Leo Hall
awesome, thanks. it's roasting in NYC, so warm isn't an issue. i assume i should keep it in my air conditioned room (75-80 degrees) as opposed to my un-air-conditioned kitchen, where it's more like 80-85F?