Croissants 🥰
I have crafted croissants for the first time. Definitely worth the effort.
Thank you for your reply! 🤩
I understood there are no farmer markets here once autumn has arrived.
Trying to find producers near, but nothing to be found online. (Except for the Finn.no which requires digital id)
If you have any tips, please let me know.🍄
That’s wild.
I want to find local farmers in Norway. To buy wild moose meat from local hunters, fresh eggs, fish, and hand knitted clothing from local sheep to support farmers. But Norwegian marketplaces and supermarket apps require a personal ID nr..
How can I connect or even find these local gems if you need a digital ID to access or find basic needs?
GM ☀️
Wauw that’s amazing !
GM!
GM 💕
That crackle sound is the best part of fresh bread 😌🙂↕️
#foodstr #sourdough
https://blossom.primal.net/bc2c69646c8ff032207df9047a2f9eb3dfdd84c2c4fc6372108ebccd4ae0a30d.mov
Yumm
Cool you experiment with the difference between flour!
Idk if your starter is super strong.
If not. You could try to not only use 100% unbl flour but: give 50% rye flour and 50% unbl flour a try.
Maybe the t65 can develop more gluten if there is a mix in the starter?
The more water you use the faster your dough is raising. (You said you did 70% before with an other flour mix)
So maybe it can be your dough isn’t at its peak within 2 hours of bulking with only using t65?
If you do stretch and folds, is the dough strong like a ball after a few times? Because 60% hydration is not super wet I assume.
Do you see bubbles while your dough is bulking?
I’m always open to talk about bread, just so you know!
GM
Let’s make some little cards today ☀️
