There are lots of other differences, but overnight cold proof on the left, and 2 days on the right. I think I'm starting to notice a pattern.

I like the idea of longer cold proof, for the sour flavor and general convenience. But the longer loaves are showing less pop.

My family emptied the freezer - all the prior loaves have been eaten. These are whole wheat 40% loaves made with beer. Smithwicks red ale to be exact. First time using beer - they smelled like beer until cooked, now they smell regular. We’ll see how they taste when I cut them after they cool a bit.

I know this will seem sacriligeous to most of you, but my mom had some blood tests and they are showing elevated glucose, pre-diabetes level of things. She already eats very healthily, nothing processed, no red meat, lots of salads and grains, only whole grain pasta/bread/rice... so it seems that the onlu option for how is to go on a low-carb diet.

She says that the hardest for her would be to stop eating bread. I am wondering if there is any way to make something that can be close to a loafy bread, but without flour. Is there such a thing?

20% whole wheat 80% bread flour, 65% hydration, 12hr preferment

Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.

Here's the dough at peak rise.

cross-posted from: https://lemmy.world/post/49411419

Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.

Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.

Recipe here : https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

It was delicious and very easy

Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.

that last move from the banneton to the baking pan is perilous.

crazy mix of high protein bread flour, 00 semolina, whole wheat, and khorasan whole wheat.

I will definitely be making these again.

80% high protein bread flour, 20% whole wheat flour. made according to king Arthur baking's French-Style Country Loaf recipe (but with a Dutch oven)

GF loaves are this Loopy Whisk recipe, except for that I replaced the sorghum and millet with buckwheat

The PdC is this King Arthur one that I've never quite gotten to work 100% right. Has anyone else had any experience with it?

Simple dinner rolls with a honey butter glaze.

Recipe here!

Pretty sure I found my new Christmas dinner contribution... wowza these were so good. Followed the recipe to a T (except I used 1/3 whole grain flour). Will be trying out some of the other flavours mentioned in the blog next time.

The dough was very satisfying to handle. I am not great at shaping yet and need to work on my pinching and rolling technique, but overall for my first go at them I was pleased.

Shiny! Recipe is King Arthur's Amish Dinner Rolls

The result still came out fine!

At least to my taste

I've been working on getting these down. Really happy with these.

Been doing both bulk fermentation and proofing in the fridge.

How many days of each step do you think is ideal?