I’m still working out the contours of this newsletter, but it is starting to take shape and evolve. My current thinking is to now share three free posts a week, on Tuesday, Thursday, and Friday, with one recipe, one instructional post, and a Friday hodgepodge of whatnots that will usually include a roundup of links to interesting bread-related nuggets from elsewhere.
I got the Pajeon recipe from CI the other day but it's got a lot of ingredients I don't normally have on hand, so I may skip it. Do you have any more favorite discard recipes? I've tried one I found for naan, but it's not got quite enough structure to handle easily. Tastes amazing though.
I too am open to being a tester. One element that I think a tester could assist on is timing. I thought about this with the Focaccia recipe. When should I feed the starter such that it is ready for a 12 hour countertop proof? I know this is personal to people's schedules but timing could use some "testing."
I would be open to being a recipe tester for any that you think could be scaled down to a mini "just for one" size, as you know I've been doing with The Loaf. Based on what I've been baking, that would be something that could handle a flour amount of only 150-175 g.
I would love to be a tester! I have been teaching myself how to make sourdough bread since last April and bake at least twice a week. I think I am finally figuring out how it should look and feel when it’s fully fermented. I am especially interested in low inoculation recipes and overnight premixing of the flour, water, and salt (not an autolyse). So I am always experimenting anyway!
I'd totally be a recipe tester :)
I could recipe test.
Also, made the bing bread from the little recipe book. Very fussy, but worth it.
I got the Pajeon recipe from CI the other day but it's got a lot of ingredients I don't normally have on hand, so I may skip it. Do you have any more favorite discard recipes? I've tried one I found for naan, but it's not got quite enough structure to handle easily. Tastes amazing though.
Hey Andrew, I'm open to being a tester.
I would love to be a tester!
I’m definitely interested in being a recipe tester!
I too am open to being a tester. One element that I think a tester could assist on is timing. I thought about this with the Focaccia recipe. When should I feed the starter such that it is ready for a 12 hour countertop proof? I know this is personal to people's schedules but timing could use some "testing."
I'd be happy to become a tester!
Hi Andrew, tho new to bread making, I would love to be a tester. I’ve only been in it since March but my family is super happy about my new hobby.
I’d also like to know about your subscription?
Sharon
🙋🏻♀️
Count me in to be a tester (if you couldn’t have guessed!). Anne
I would be open to being a recipe tester for any that you think could be scaled down to a mini "just for one" size, as you know I've been doing with The Loaf. Based on what I've been baking, that would be something that could handle a flour amount of only 150-175 g.
I would love to be a tester! I have been teaching myself how to make sourdough bread since last April and bake at least twice a week. I think I am finally figuring out how it should look and feel when it’s fully fermented. I am especially interested in low inoculation recipes and overnight premixing of the flour, water, and salt (not an autolyse). So I am always experimenting anyway!
I definitely would like to be a tester!
I'd also be up to be a tester. I'm probably going to go through a move soon but as soon as I'm settled I'm going to go back to baking!
I did not know that there was the possibility of subscribing!
Andrew, thank you first of all for this! As a relative newb to sourdough and bread-baking, I’d love to be a tester for you.