Whatever

You making brains?

 

Yeah, @G8R_Taco is trying to replace the ones he away in the early 60's.

 

And 70’s, 80’s, 90’s, 00’s, 10’s and now 20’s.

 

Mind like a trap!! I prolly forgot more than you two will ever know about proper bread making!
Oh, and

 

https://www.ctvnews.ca/sci-tech/car...fazed-by-crossbow-bolt-through-head-1.5232262

Buddy musta got a bit of the buck fever

 

Must have sippin on Bobs secret syrup

 

It’s like a buck a loaf at the store. You’re not supposed to be getting all into it. It’s just a tool to hold the samwitch together

 

Umm.... I dunno about that. Good sourdough is few and far between.

 

BLASPHEMY!!!!

Thank you Tiff. A voice of reason!
Autolyse done (40 minutes), added salt and more water. Transfer to bucket. Turn in the bucket every 30 minutes for the next 4 hours!

kinda does look like brains....

 

that looks......Moist

 

I don't think I would have this sort of patience or dedication. Did you make your own starter or get it from someone?

 

Very moist! 77% in fact!
The more water the better the bread but becomes difficult to manage and shape beyond 80%.
@SweetT and @My Name is Rahl are probably familiar with trying to handle loose, flaccid, floppy moist stuff...

 

I’ve had my starter going for many years now but I did buy some from King Arthur flour company to start out. This particular starter has been ‘alive’ since 1790 and handed down through generations.

 

Wow.

Okay, after the holiday mailing disasters subside I'm putting in an order for a loaf or two

 

I can mail you some starter! Bread would have to be delivered in person.

 

No starter! Remember, I'm the one without kids. I'd probably kill it. There's too many rules with baking and all that measuring nonsense.

 

@StayinStock
@FishnTx

 

I’ll leave some milk and cookies

 

Uh...Mcxcuse me, bitch? I have a cooking degree and worked in a bakery for 3 years where all I did was make bread!