Love you and your video but for dummys like me i need measurements, sizes’s, amounts etc. how do i keep a constant supply? How long can it last? Is that proofing?
My go to is just 5-2-2 for bread. 5 cups of flour 2 cups of starter 2 cups of water SALT Proofing happens overnight for me. I like to start the bread in the morning…then let it ferment all day. Then proof it overnight and bake the next day, you can leave proofing more than 1 night but that’s what I do.
after the starter is done, can I use organic unbleached AP flour... help, I bought it, hope I can use it
What size Dutch oven do you have?
Love you and your video but for dummys like me i need measurements, sizes’s, amounts etc. how do i keep a constant supply? How long can it last? Is that proofing?
My go to is just 5-2-2 for bread.
5 cups of flour
2 cups of starter
2 cups of water
SALT
Proofing happens overnight for me. I like to start the bread in the morning…then let it ferment all day. Then proof it overnight and bake the next day, you can leave proofing more than 1 night but that’s what I do.
Ok ty what doni need to buy then would like mine to turn out like yours.
Nice vid! Just I think it’s a lot of time to make a bread:(