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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
14,607
13,273
Rineyville, KY
Yesterdays bake and sliced this morning.
Left on racks is the fmf red.
Right is the white.
Fresh milled.
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Thinking on buying a dedicated bread slice.

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Those both look fantastic .
My bread baking has left the building . Not sure what happened .
 
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What happen?
I always keep 2 jars of starter in the fridge . Feed weekly . One got moldy so I tossed it .
Need to get it stronger , but my timing is way off . Did a bunch of sausage over the last month and a half . Trying to do both doesn't work . I was mixing the dough , then held it to long in the fridge . No spring in the oven .
Been feeding and holding on the counter last couple days . Takes a day and a half to double , if it does anything .
using 50/50 whole wheat and AP . KA flour . Using the bottled water you showed .
Getting ready to transfer to clean jars and feed here in a bit . I have some rye flour . Might hit one with some of that .
 
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"Thinking on buying a dedicated bread slice."

Those are the most even slices I've seen in a while--if you get a dedicated unit, nobody will believe you made that bread. 😏
 
I always keep 2 jars of starter in the fridge . Feed weekly . One got moldy so I tossed it .
Need to get it stronger , but my timing is way off . Did a bunch of sausage over the last month and a half . Trying to do both doesn't work . I was mixing the dough , then held it to long in the fridge . No spring in the oven .
Been feeding and holding on the counter last couple days . Takes a day and a half to double , if it does anything .
using 50/50 whole wheat and AP . KA flour . Using the bottled water you showed .
Getting ready to transfer to clean jars and feed here in a bit . I have some rye flour . Might hit one with some of that .
Rich

Do you have any white rye flour?
 
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Man, I wish you lived closer, I would buy sooooooo much of your bread it wouldn't even be funny!
 
I always keep 2 jars of starter in the fridge . Feed weekly . One got moldy so I tossed it .
Need to get it stronger , but my timing is way off . Did a bunch of sausage over the last month and a half . Trying to do both doesn't work . I was mixing the dough , then held it to long in the fridge . No spring in the oven .
Been feeding and holding on the counter last couple days . Takes a day and a half to double , if it does anything .
using 50/50 whole wheat and AP . KA flour . Using the bottled water you showed .
Getting ready to transfer to clean jars and feed here in a bit . I have some rye flour . Might hit one with some of that .

Rye will wake it up. Doesn't need much either.
 
  • Like
Reactions: TeeZee and chopsaw
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