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Bread-troduction (slrpnk.net)
submitted 1 year ago by MouldyC@slrpnk.net to c/bread@lemmy.ml

Hey! Here's a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.

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this post was submitted on 11 Jun 2023
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