Wow! I have baked sourdough for 1,5 years, but i seldom get a good bread. Often they are eigher underfermented or overfermented. Once in a while they are ok. Today i baked a ryebread with sourdough and poolish. That was good. I used poolish cos the last 4 breads i have bsked was very bad, and i did not want to bake a fifth bread that was risking of being very bad. I still have not understood this with bulkfermentation and such! And i am a trained chef! But i really suck at baking
It takes practice and a lot of observation. What I find that works best for me is to take one recipe and make it over and over again with little changes. Note down the times, the temperature of the dough and the steps made. I also find very useful is to take photos/videos of what I did, and do a retrospective after baking. In this way you learn from yourself. After X trials, when you are happy with your bread, note down the successful method. Then you can go to the next recipe and apply the same process. There are 2 more things that you need to take into account and they are the quality of flour and a very active starter.
@@HungryShots I have adhd so i have no problem to be geeky. But constant failure costs money, time and it is wasteful. When you bake bread after bread that is not tasting good, you loosing the will to invest time and money. After baking every weeks for 1,5 years i think one should be able to bake pretty consistent. I can cook meat and fish to perfection just by poking on them and i can see when a stock is ready reducing just by smelling and look at the viscosity. Cooking chemistry i have understood since i started cooking. But sourdough baking is just a haze, a greyzone for me. It is very frustrating not to see the keys and how things fit together. Ahh well, its just for me to keep on trying
Beautiful work of art! Thanks for posting.
Thank you so much! I will share more varieties of bread in the future from different countries.
It’s stunning
Thank you very much!
Wow! I have baked sourdough for 1,5 years, but i seldom get a good bread. Often they are eigher underfermented or overfermented. Once in a while they are ok. Today i baked a ryebread with sourdough and poolish. That was good. I used poolish cos the last 4 breads i have bsked was very bad, and i did not want to bake a fifth bread that was risking of being very bad. I still have not understood this with bulkfermentation and such! And i am a trained chef! But i really suck at baking
It takes practice and a lot of observation. What I find that works best for me is to take one recipe and make it over and over again with little changes. Note down the times, the temperature of the dough and the steps made. I also find very useful is to take photos/videos of what I did, and do a retrospective after baking. In this way you learn from yourself. After X trials, when you are happy with your bread, note down the successful method. Then you can go to the next recipe and apply the same process. There are 2 more things that you need to take into account and they are the quality of flour and a very active starter.
@@HungryShots I have adhd so i have no problem to be geeky. But constant failure costs money, time and it is wasteful. When you bake bread after bread that is not tasting good, you loosing the will to invest time and money. After baking every weeks for 1,5 years i think one should be able to bake pretty consistent. I can cook meat and fish to perfection just by poking on them and i can see when a stock is ready reducing just by smelling and look at the viscosity. Cooking chemistry i have understood since i started cooking. But sourdough baking is just a haze, a greyzone for me. It is very frustrating not to see the keys and how things fit together. Ahh well, its just for me to keep on trying
Where I could buy the butterfly?
I cut the stencil myself but you can buy from amazon or craft shops plenty of stencils.
👍👍😍
Thank you very much!