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London Fixed Gear and Single-Speed is a community of fixed gear and single-speed cyclists.
Light_EDDed
@dancing james
I generally make breads with over 50% home milled grains - varying ratios of spelt einkorn emmer wheat or rye.
But some days I just want the full basic bitch Karen.
Have also been working on increasing hydration but also improving my dough handling. Aiming for quick light touch so the dough doesn’t warm up from body heat and get too sticky and tacky. All work is done at ambient temperature but I no longer have to flour or oil the bench and am not having dough sticking etc.
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