I learned this by accident. When starting out I used the Tartine Country loaf recipe which calls for 20% PFF. Each time, I would have to abbreviate my steps just to keep up with the rapid fermentation. I finally got the idea to reduce the PFF% by half and finally got a longer bulk and final proof. I wish I had read this article then, it would have saved me a lot of frustration.
Would it be ok to take your stiff starter and make a levan and use that as the starter even increasing the benefits of the stiff starter in the ambient loaf and still be able to mix by hand
I think it’s the whole process that is 5ish hours from start of bulk fermentation to finish of final ambient proof. He says bulk fermentation is about 2.5 to 3.5 hours and the final ambient proof after shaping into basket should take about 50%-75% of what your bulk fermentation time took.
I love that you are on substack and can have both longer videos and the written Instructions. This is great. I'm often trying to write down what you say on the other sites.
I learned this by accident. When starting out I used the Tartine Country loaf recipe which calls for 20% PFF. Each time, I would have to abbreviate my steps just to keep up with the rapid fermentation. I finally got the idea to reduce the PFF% by half and finally got a longer bulk and final proof. I wish I had read this article then, it would have saved me a lot of frustration.
Color looks great! I love the versatility of sourdough methods, always something new to learn! Can’t wait to try this, thank you
Thank you and let me know what you think!
Would it be ok to take your stiff starter and make a levan and use that as the starter even increasing the benefits of the stiff starter in the ambient loaf and still be able to mix by hand
How can we print this recipe ? Is it in the downloads for intermediate class
Is this the recipe you add cheddar jalapeño to?
When you say 5-ish hours, is the ambient proof 5 hours or is it 5 hours from the start of mixing? I’m about to shape.
I think it’s the whole process that is 5ish hours from start of bulk fermentation to finish of final ambient proof. He says bulk fermentation is about 2.5 to 3.5 hours and the final ambient proof after shaping into basket should take about 50%-75% of what your bulk fermentation time took.
I love that you are on substack and can have both longer videos and the written Instructions. This is great. I'm often trying to write down what you say on the other sites.