This reminds me of watching Alton Brown. He was very scientific in his cooking. So many people I think don't realize that baking is science. That's why, in some ways, cooking is easier. You do it by taste, you don't like rosemary, you don't add it, and instead add thyme. I enjoy both, and I really have gotten into my baking era. Great video.
Baking definitely is a science, but there is some wiggle room. In my experience, you have to learn the precise way first. Then, the creative part (and the lazy part, haha) is easier and makes more sense. I'm glad you are in your baking era. It's a great era to be in! Thanks for watching!
Hey there! I haven't tried converting with a whole grain starter. However, the conversion should be the same. Since whole grain absorbs water differently, I'd pay attention to your dough and adjust accordingly. But my guess is that the hydration difference is negligible. If you try it, let me know how it works! Thanks for watching!
Hey there! I am so sorry for the delay! So a family friend made my cutting board, and it was an early prototype for his business (Schlosser Millworks). Mine is 22"x17"x2". But I think the closest standard size is 24"x18"x2". Hope that helps. And thank you so much for watching!
This reminds me of watching Alton Brown. He was very scientific in his cooking. So many people I think don't realize that baking is science. That's why, in some ways, cooking is easier. You do it by taste, you don't like rosemary, you don't add it, and instead add thyme. I enjoy both, and I really have gotten into my baking era. Great video.
Baking definitely is a science, but there is some wiggle room. In my experience, you have to learn the precise way first. Then, the creative part (and the lazy part, haha) is easier and makes more sense. I'm glad you are in your baking era. It's a great era to be in!
Thanks for watching!
This is great! Just what I was looking for. Thank you!!!!
I'm so glad you found it helpful! Thanks so much for watching!
Thank you! This is super helpful.
I'm so glad you found this helpful! Thanks for watching!
Do these rules also work for sourdough recipes made with whole grain starter (also at 100%) and whole grain flour?
Hey there! I haven't tried converting with a whole grain starter. However, the conversion should be the same. Since whole grain absorbs water differently, I'd pay attention to your dough and adjust accordingly. But my guess is that the hydration difference is negligible. If you try it, let me know how it works! Thanks for watching!
May I ask the dimensions of your cutting board? 🤗
Hey there! I am so sorry for the delay! So a family friend made my cutting board, and it was an early prototype for his business (Schlosser Millworks). Mine is 22"x17"x2". But I think the closest standard size is 24"x18"x2". Hope that helps. And thank you so much for watching!