tag:blogger.com,1999:blog-8279298633204556794.post8714867678837497447..comments2020-03-20T07:01:34.484-04:00Comments on BreadPots: it's alive!Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8279298633204556794.post-48839738741177331962011-03-15T22:24:53.418-04:002011-03-15T22:24:53.418-04:00stage 1 starter
* 80 g warm water (body tempe...stage 1 starter<br /><br /> * 80 g warm water (body temperature, not much hotter than that)<br /> * 1 tb starter<br /> * 80 g flour mix<br /><br />a 2.5 qt bowl is plenty, slightly smaller would work too. glass is nice so that you can see how much aeration is happening in the dough as it progresses, but metal is also fine. in this bowl, dissolve the starter in the warm water, then mix in the flour. shaggy or soupy is fine. cover and leave in a warmish place with minimal air circulation for about 8 hours until bubbly.Judith Motzkin Studiohttps://www.blogger.com/profile/12889934933191577124noreply@blogger.comtag:blogger.com,1999:blog-8279298633204556794.post-57822976777083468392011-03-15T21:38:40.334-04:002011-03-15T21:38:40.334-04:00you wrote that we were to use 1lb starter in stage...you wrote that we were to use 1lb starter in stage one. did this come from the ingredient list:<br /> * starter (about 1 tablespoon worth)<br /> * 450 g flour mix (30g whole wheat pastry flour, 420g white A/P)<br /> * 275 g water<br /> * 8 g salt<br />if not how do i get 1 lb starter<br />tia<br />eleanorAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8279298633204556794.post-34046268995780561712010-08-28T21:52:08.655-04:002010-08-28T21:52:08.655-04:00julie anne: what is this 1200 year sicilian chicke...julie anne: what is this 1200 year sicilian chicken recipe? do you make it INSIDE bread? <br /><br />katya: your bread is killer. rock on.<br /><br />judy: focaccia next week, maybe. stay tuned.vaughn tanhttps://www.blogger.com/profile/16739209101550945403noreply@blogger.comtag:blogger.com,1999:blog-8279298633204556794.post-15329281702469812010-08-25T00:45:22.205-04:002010-08-25T00:45:22.205-04:00It really is alive! I have two more large cloches ...It really is alive! I have two more large cloches in the works. Great post great bread Vaughan.Judith Motzkin Studiohttps://www.blogger.com/profile/12889934933191577124noreply@blogger.comtag:blogger.com,1999:blog-8279298633204556794.post-86664225258911966752010-08-24T22:30:13.440-04:002010-08-24T22:30:13.440-04:00Now that is just not fair - I'm on a gluten fr...Now that is just not fair - I'm on a gluten free (amongst many other things) cleanse right now, and you are deliberately tempting me to the limit. That bread looks so good I am about to eat my computer screen.<br /><br />Yes, I would love to make the 1200 year Sicilian chicken recipe in your bread!!!Julie Anne Rhodeshttps://www.blogger.com/profile/17910285870946510451noreply@blogger.comtag:blogger.com,1999:blog-8279298633204556794.post-82283206083087831342010-08-24T18:38:06.625-04:002010-08-24T18:38:06.625-04:00I'll give your formula a shot tonight. Looks b...I'll give your formula a shot tonight. Looks beautiful.Katyahttps://www.blogger.com/profile/04837602358691420117noreply@blogger.com