This is the silliest comment I've ever left BUT just had to say I really enjoyed this newsletter in part because I read the word "sweet" in like paragraph ~3 exactly when Taylor Swift sang the word "sweet" on the song I was listening to at the moment https://www.youtube.com/watch?v=KsZ6tROaVOQ. Starter moment made in heaven. (I also enjoyed the post for other reasons.)Thank you for the super interesting intro to stiff/sweet levains!
Oh yes! Sounds wonderful! Just hope you have text and /or directions for after. Some of the stuff in the stores has so much other preservatives or oils, don't want to eat it.
I'm curious about what your source is for sucrose specifically being the best option. I've noticed too that in similar doughs (e.g. primo impasto for panettone) sucrose must be used. I wonder why never glucose, or fructose, or a combination, etc... Note this seems to only apply for the "pre-ferment"/"levain" portion; the second/final dough can use purely glucose/fructose, like honey for instance.
The Acid Test
Interested in the Flatbread workshop.
Hi Andrew, I am interested in the flatbread workshop but cannot make that time. Are you going to record it? Could I buy a recording?
I’d very definitely be interested in this workshop.
This is the silliest comment I've ever left BUT just had to say I really enjoyed this newsletter in part because I read the word "sweet" in like paragraph ~3 exactly when Taylor Swift sang the word "sweet" on the song I was listening to at the moment https://www.youtube.com/watch?v=KsZ6tROaVOQ. Starter moment made in heaven. (I also enjoyed the post for other reasons.)Thank you for the super interesting intro to stiff/sweet levains!
Also interested!
Yes to pita and dippy things.
Hi Andrew, I am interested in the Flatbread workshop.
I'm interested in the flatbread workshop. Any chance you'll include whole grain flatbreads?
Would love a Zoom on Lavash, the old fashioned way, not sourdough.
Oh yes! Sounds wonderful! Just hope you have text and /or directions for after. Some of the stuff in the stores has so much other preservatives or oils, don't want to eat it.
Can't wait!
I can't wait to try out some of these recipes. I've only started sourdough about 6 months ago. Watched a zillion YouTube videos & read a ton.
Had a few heavy bricks but they still tasted great. Definitely a delicious learning curve!
I'm curious about what your source is for sucrose specifically being the best option. I've noticed too that in similar doughs (e.g. primo impasto for panettone) sucrose must be used. I wonder why never glucose, or fructose, or a combination, etc... Note this seems to only apply for the "pre-ferment"/"levain" portion; the second/final dough can use purely glucose/fructose, like honey for instance.