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It’s @Tijs ‘ bike, I did take the photo though.
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Does anyone have experience with these? https://www.ebay.de/itm/143186811797
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My current approach is no-knead sourdough. I feed my starter in the morning, then mix it in the evening and bake the next morning. This should work just as well with a morning mix and evening bake, I think.
I do a quick fold when I pre heat the oven and shape it right before I put in the pan. Just bake with the lid on for 80 minutes and they turn out more than fine. Not my best loaves but the outcome / effort ratio is through the roof.
280g water
2.5g malted barley (Backmalz in German)
75g starter (will probably scale down as the temperature goes up)
400g flour (mix of spelt and strong white atm)
8g saltCrumb could be better, I reckon this was still a tad underproofed so I’ve upped the starter a bit.
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@amey he only gone and won a chipper

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Some prints coming my way, spacer with lip for a top tube bag strap inspired by @larsenroad and a small adapter to mount my front light under the out front mount.
First loaf out our new oven. 250 degrees seems to make a pretty big difference over what was barely 210 towards the end of the old oven’s life.