Altay.Oro

Probably my dream bread ) Ann ... what do you mean with six days fermentation ... does it refer to the bulk fermentation time?

In my sourdough starter process ... I've completed 72 hours and had my first feeding today, There was water separation on the second day ... I stirred and continued. Besides Amy's guide ... I am also following this pdf page from "Sourdough Journey", https://thesourdoughjourney.com/wp-content/uploads/2023/11/TSJ-Complete-Guide-How-to-Create-a-Sourdough-Starter.pdf It is really a very detailed and complete guide for making sourdough starter ... I advise it to anyone who is thinking of starting from scratch like me.

Thank you so much ... I think I will start with this.

I'm starting from scratch ... those two books have different methods and ingredients for starter as far as I can see in a quick look, not fully read though. First book mentions pineapple or orange juice at the very first stage of making a starter ... other uses only water. Which differences can it make in the final product?

Thanks 👍... looks like it will really help me, I was planning to handle it with a single source/book ... Now seems that I'll have to spend more time on baking my own loafs than I expected, but I'm sure it'll be worth it.

Thanks a lot, I appreciate it.

Hello Everyone ... I apologize and would like to ask something that I guess has been asked a lot in the forum before. I am just starting to make my own bread and I want to make everyday sourdough breads with big holes and thick crusts. I have two books ... one is "The Bread Baker's Apprentice, 15th Anniversary Edition" and the second one is "Artisan Sourdough" by Emilie Raffa ... I took a quick look at the sourdough preparation sections in both books ... there are different explanations and ingredients in preparation of sourdough. Which book would you advise me to follow?

Really great work 👍 Thanks for sharing ... Just as an enthusiast, I also have a simple excel table that I created for my own local ingredients. When involving the water binding capacity of cocoa powder, I take it as 0.25 purely as a guess, meaning that 10 grams of cocoa powder binds 2.5 grams of water ... totally made-up value. What would your recommendation be for this value?

I temper the cocoa butter that I will use to temper the ganache by just cooling and stirring quickly at the stage when it begins to solidify ... and I use it immediately. It looks like in the photo, still liquid but more thickened, It doesn't look as oily and transparent as in the video ... I hope I'm doing it right.

Do you think that her cocoa butter is tempered at the end? What Is Cocoa Butter | How to Temper Cocoa Butter for Chocolate

Thank you, worth to try.

Thanks a lot 👍

I would appreciate it, thank you

How do you brew coffee with dairy? Is it possible for you to share the ganache recipe with us?

You're welcome ... I think 1 : 1 with dark chocolate would be very watery to be slabbed even with added cocoa butter ... also its shelf life would be considerably reduced. You may try the standard recipe, 2 : 1 dark chocolate ganache with the other ingredients I mentioned ... but you will need a food processor as it is a fatty ganache you can easily lose emulsion after adding cocoa butter. With dark chocolates, especially with high cocoa content dark chocolates, most of the time, you will end up with a texture between cream and butter ganaches. 55% dark chocolates would be more suitable for the first attempts.