Bam!

Ha! The huge tigers brushing up next to our car was amazing. And the monkeys in the big fenced in cage- hopping on the windshield and hoping for a drink from the washers…

Speaking of Bath, Is the drive through zoo still on the estate? I have some funny memories of it when I was there a long time ago.

Over proved, maybe? Happened to my batch this week when the a/c cut off in the bakery.

Are those prices typical? They’re about the same as Austin’s, which I thought would be higher.

Every now and then at the market, I get the “this is not San Francisco sourdough”. I take that to mean, “this is real sourdough”. 😀

That looks amazing! And for the whole grain I use 10%.

Well, I really don’t think protein plays in the flavor-you’re right- and since you’re using 1:1, the only things I’d try are adding some whole grain and/or allowing your levain to mature more before you use it. Sorry I can’t help more!

I’ve always been baffled by the proving of breads like yours. I usually under prove them.

I wonder what they were talking about?

I’d try using some whole grain flour and higher protein bread flour because AP is usually 30% soft, lower protein flour. But sounds like you’re getting strength just not strong flavor. Are you mixing with a levain/starter that was mixed as 1:1:1? Or an overnight starter with a smaller dose?

That’s some proper crust color you have there! 👏👏

A new slant on the topic.

Anyone feel like it’s 2006 at sxsw?

Will that change their opinion of the source that misled them?