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Been traveling a bunch, so baking less. I have gone to a refrigerator starter. When feeding, I pour it out and then just add 50-100grams water and flour. Had to switch to non overthinking;). Typically 10g of rye in mix. By second feeding it is usually close to tripling.
Thinking of starting...
My 10yr old poopers racks are tight enough that i can barely fit butts under the second rack. Butts on the top need to be small or they will hit the sides. Been looking for something with more room for a while. Mine is 1100, but the spacing impacts the usability.
We do a bunch of bulk...
Thanks!
I did my standard focaccia recipe mix. 80% hydration, 20 grams olive oil in mix after initial autolyse. This was 350g of flour. Around 100g starter.
Only sugar was a bit of sugar (1-1/2 raw sugar packets) cinnamon and flour tossed with the berries, some 1/4” cubed butter also...
Out in the camper and tried a desert focaccia. Berries are epic right now. Now my inclusion distribution sucks, but…. Clearly the better half took the pic. She says more butter on top next time ;). Sourdough starter, mixed berries a bit early and just let it rise overnight. In the oven this am.
Never had luck with the Encore for espresso, everything else, absolutely. Picked up a used Sette270. Other than sounding like a wood chipper, it is fantastic for espresso.
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