Thank you Mary! This was perfect information, there were so many terms ( autolyse, and bulk fermentation) & steps to Sourdough that it seemed so overwhelming. I also appreciated that you mentioned a cooler kitchen ( my kitchen is also about 65*) so that was encouraging. I’m a few weeks behind you all, since I had to start mine after the holidays ( because of travel) but I am cheering you all on! 💕🍞🥖
Yay. Looking forward to this! I’m trying to figure out if there is an advantage to stretch and folds vs. machine kneading with sourdough bread? Any insight? I so agree with not getting too much information. It gets overwhelming. I love your simple approach!
Love your videos!
I really appreciate your explanation /simplicity of the process. Thank you for putting this course together and offering available support. ❤
Thank you for the clarification. This is so helpful!
Thank you Mary! This was perfect information, there were so many terms ( autolyse, and bulk fermentation) & steps to Sourdough that it seemed so overwhelming. I also appreciated that you mentioned a cooler kitchen ( my kitchen is also about 65*) so that was encouraging. I’m a few weeks behind you all, since I had to start mine after the holidays ( because of travel) but I am cheering you all on! 💕🍞🥖
Yes, thank you. I do believe that my starter is ready. I only use a scale to bake. Even my FMF Whole Wheat Bread. 🎉🎉🎉
EXCELLENT...Thank you.
Thanks! This was helpful!
Yay. Looking forward to this! I’m trying to figure out if there is an advantage to stretch and folds vs. machine kneading with sourdough bread? Any insight? I so agree with not getting too much information. It gets overwhelming. I love your simple approach!
❤
I am excited for next week as well! I have access to Red Fife or Spelt! Would either of those work or would one be better than the other? Thanks!