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I am thinking the hydration is too high
Have been trying to nail Vanessa Kimbells high hydration loaves and just getting more frustrated. Hers is 225g starter 800 white, 200g whole meal, 825g water and 20g salt
The high water content means I get a dough that windowpanes very quickly but doesn’t have gluten development to hold shape and is also under proofed, will reduce water by 100g for the next attempt as that produced a decent loaf.
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I am amazed when my legs are shaved how much more quickly and easily I can towel myself dry after a shower. Has led me to consider all over laser hair removal.