Mix 500g flour, 375 warm water, 100 starter, 12 salt Let autolyse for 30 min Stretch and fold 4 times 3 min apart Allow dough to grow....

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Results: Size doesn't matter. Both loaves have about the same crumb. Summary: Autolyse: 6.5 hr Bulk Ferment: Unknown Cold Ferment:...

Results: Tastes good. Even with just 50 of the flour mix it tastes too much of wheat. Bottom up heat (equivalent to a hot baking stone)...

I'll keep editing this Feed starter and mix flour and water. When starter is ready, laminate dough and spread starter on dough. Fold...

Results: Crumb was pretty good. Still a little tight in the center. Another 8 out of 10 crumb I'd say. Summary: Autolyse: 8hr 51 min Bulk...

I went to Winco and bought three different flowers Bob's Redmill, spelt, dark rye, and whole wheat bread flour. I combined all three...

The result of this day was a fail. I believe that my very long ferment, which was at a cold 63°F and 100% rise was still overproofed....

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