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."
Edith, glad to hear it! But I'm not sure what you mean exactly about the focaccia. As with "the loaf" I shared yesterday, the recipe calls for recently-refreshed starter that is in the fridge, so there's no need to schedule feeding it.
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.
Discard recipes are in the works, I'll have one next week in fact!
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."
Edith, glad to hear it! But I'm not sure what you mean exactly about the focaccia. As with "the loaf" I shared yesterday, the recipe calls for recently-refreshed starter that is in the fridge, so there's no need to schedule feeding it.
Ha! I missed that part of the recipe! Good to know.
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.