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Cake day: July 4th, 2023

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  • chetradley@lemm.eetoFoodPorn@lemmy.worldSourdough country bread
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    10 months ago

    I’m fluent in bread geek. Here’s some translations:

    • Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
    • Autolyse is when you mix just the water and flour and let that rest.
    • Fermentolyse is an autolyse with the sourdough starter added.
    • Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
    • Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
    • Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.














  • Agreed. The chicken’s closest natural ancestor, the red jungle fowl, would continue to live in the wild. Unlike modern chickens, they only lay around once a month (as opposed to upwards of once a day), and they aren’t bred to be excessively large to the point that many can’t even walk properly. It would definitely be more humane to let these human made species go extinct.