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Peggy Schaeffer's avatar

I just made this yesterday, & baked it this morning --I used 50% WW and baked it a few extra minutes for a strong dark crust, which this household likes. It has a good crumb & great taste! And good shape, something I have been struggling with. One question: is there any reason not to double this recipe? I usually make 2 loaves (using 1000g of flour) so I am comfortable with that amount of dough. I like to be able to give away a loaf and still have plenty around.

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Jerry's avatar

Finally back here. Starter 1 unfortunately died a horrible death with a several week power outage due to wildfires. Starter 2 never got going strong enough to use, so I threw in the towel this week, and contacted a local chef friend, who thankfully gave me some of his starter. "The Loaf" is now retarding in the fridge waiting to bake tomorrow morning! Flour's changed a bit since last I was baking 75/25 King Arthur AP/White Whole Wheat vs previously 75/25 Crappy bleached AP/Central Milling Whole Wheat. Local Costco had 20# Central Milling AP in stock, so that's what I'll be moving to after my KA runs out.

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