Ohnooooo what happened to your wheat sourdough (mine is much more stable than the rye one)? And its nice to read about baking again. I am so lazy with the writing, but made some nice breads too (yesterday with spelt bran and malt, was a first for me, but worked very nice) RIght now focaccia is proofing on the heater :-DDD
I will have a look at the arte documentary. Is it good?
Interesting. At my place eye is away more stable. I don’t know why it’s because of flour I use, my home environment, I cannot be a good friend with wheat sour dough …
And I look forward to reading about your bread. I just do routine baking (toast bread, bagel, brioche, nuts or raisin bread …) and want to explore recipes 😁
The documentary is informative as always as an Arte documentaries. By the way, talking about food + Arte, take a look at “Zu Tisch” series! It’s my favorite 😍
Yes, zu Tisch is lovely 😍 We inly saw some episodes, but liked it a lot.
May I ask which kind of wheat sourdough you have? I have a livieto madre (festen Weizensauerteig) and it keeps so long.. I sometimes do not fresh it up/make new one for 2 weeks and its still very triebstark. I send photo on Instagram (its easier for me) from the focaccia dough... I made it from I week old livieto madre (its baking right now)
Thank you for the photo! I didn’t know there are some varieties. I just mix same amount of wheat flower and water for example 1TL & 1TL, and add the same for five days. I’ll read about livieto madre ……. Ugh the name is so difficult for me and also for my phone 😂 I think I retyped it at least three times!