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Cameron Smith

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  1. thanks Mike, I always understood hooch to develop and rise to the top of a starter. I was a little confused to see this liquid underneath my bubbly top.
  2. Hey, This is the last topic I will start in a while I promise. Here are my last 2 topics which I want to basically combine into this one. I keep starting new topics on new things I'm learning so this is supposed to simplify http://forums.egullet.org/index.php?showtopic=122075 http://forums.egullet.org/index.php?showtopic=121926 My question today is about soughdough starter. I am on day 3 or starting my own. How does it look? I am on day 3. It doesn't rise a while lot but there in not much in there. Each day I throw out most of it and then add 1/2 c water and 1/2 c flour. It is sitting is a warm place. Just today it has started smelling much more 'yeasty.' Am I doing it right? Should it work to make bread with? When can I throw it into the fridge and quit feeding it for a while? Also, after a few hours it looks watery below all the bubbles, what does that mean? On a side, off topic, wrong forum note: Anyone ever grown herbs from seeds indoors? what was your technique? thanks Cameron
  3. thanks tino, I think i will do that, save 20% for hand kneading, i like that part anyway.
  4. I like that question Mike and I may try weinoo's experiment.
  5. Alright, I've slept on it. Here's my next plan of attack. I am going to keep the recipe and make the changes tino suggested. Since the dough came out so wet, I am going to try to use my KA for mixing and kneading and see if I can't produce a better looking dough. If this doesn't work then I may just wait until I get a scale and try again. I will try to document with pics my next attempt. thanks guys cameron
  6. Mike, totally agree. I've got a similar camera as you d40x (followed your other thread). It was night time and didnt feel like setting up lighting. With my reverse osmosis filter under the sink, the water I get is pretty pure i think.
  7. Tino, thanks, I really appreciate your thoughts. Noted on picture size, I lean towards smaller pics for message boards but i'll beef up. Really want a scale, will get one in the next month for sure. Anyone have any recommendations? Glad, the recipe looks solid, I'll stick with it and just adjust if needed. I am using Gold Medal unbleached AP flour. My water is reverse osmosis filtered as West Texas water is really hard and tastes like milk. Thanks for the encouragement. I'll try batards next time. Cameron
  8. Thanks guys, I set the poolish out for an hour before using it and it seemed to work well. Here are the results from tonights attempt at a baguette along with a couple of artisan loaves- they were really bad! That looks nothing like a baguette. And I am still having problems with my artisan bread. My baguette dough was so loose it was silly. I used this recipe. http://www.thefreshloaf.com/node/5341/bad-boy-poolish I dont have a scale so I approximated using conversions, baked on a stone, electric oven. I still can't get my artisan crumb to open up all the way. It's nice but could be better. I can't be hydration, the dough is silly wet. Maybe its overproofed then doesn't get the over spring? Baguettes may be out of my league for now. Cameron
  9. What should I do before I use it, just bring it up to room temp?
  10. Hey guys, I am starting on the road to baguettes I have been tinkering with cinnamon rolls and artisan bread and now want to try something else to expand my learning. I am trying a poolish baguette recipe. Last night I mixed up the poolish and this morning it looked great bubbly and it rose a lot. Before I left for work I put this in the fridge. Now I am second guessing myself. Can you do that? Is it like a soughdough starter and it can be refreshed? How should I do that or should I just chunk and start over? thanks cameron
  11. Thanks Tino, got the oven preheating now and the loaves formed and resting. Will increase time to 24 minutes and report back tonight with pics.
  12. It was a tiny bit gummy I guess. Do you think another 7-10 minutes in the oven would make the difference? I will def try that nxt time. thanks!
  13. Hey all, First post here. I have been inspired by all I see and learn. thanks. Anyway the 5 minute artisan bread thread really got me in the kitchen. My first try I used too much whole wheat flour and the bread was heavy and tasted like sawdust. Here are the results from my second batch which tasted great. I think the only issue I am seeing is that there was not much lift in the middle of the loaves. The crumb looked great nearer to the edges but it got much denser towards the middle. Could that be a result of poor slashes? Or possibly not letting it sit out of the fridge long enough (i waited 80 minutes). Baked on stone, 450 oven for 20 minutes. thanks Cameron
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