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What I did different this time: • Thicker starter and used it a bit before peak • More starter in the dough • Less hydration, yes, you heard that right, less 💦 They turned out so fluffy and delish! 🤎 Heres how I made them: • Starter fed at 1:2:3(starter:water:flour) • 100% sifted organic wheat with 11% protein • 70% water • 30% starter • 2’5% salt I learned not long ago, that 100% bulk is when you dough has doubled in size when bulk fermenting. This specific dough, had an around 115% bulk, sin
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What I did different this time: • Thicker starter and used it a bit before peak • More starter in the dough • Less hydration, yes, you heard that right, less 💦 They turned out so fluffy and delish! 🤎 Heres how I made them: • Starter fed at 1:2:3(starter:water:flour) • 100% sifted organic wheat with 11% protein • 70% water • 30% starter • 2’5% salt I learned not long ago, that 100% bulk is when you dough has doubled in size when bulk fermenting. This specific dough, had an around 115% bulk, sin
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