Thanks, I do weigh everything. I think its temp not method.
Temperature is but a single variable. It determines the time a starter or dough must rise. Or if at refrigerator temperatures, cannot rise.
No argument there. I have had much better success in warmer weather than 27 degrees F in NJ. I’m not discouraged. I’ll get there. In the meanwhile, I’ll bake bread…just not sourdough.
Just recall, 150 years ago or so, all bread was sourdough,
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I made my starter last November, kitchen isn’t particularly warm. I used my microwave as a proofing box. Warming it the desire temperature and let the bottle stay inside, checking the temperature from time to time and reheating when necessary. Only need to be more precise with temperature the first 3 days. I remember after I just left it in room temperature, it was alright.
Btw, did you use bottled mineral water? Organic flour? I remember a chef said tap water might contain chemical that the bacteria doesn’t like.
A few things of late.
Today, finally - quiche! I used the teeny tiny springform I got my nephew a few years ago (when he was also teeny tiny 
) - turns out it will take 1 egg using TK’s ratio (1 egg : 2/3c liquid).
And @Lambchop’s oil crust recipe (thank you!), scaled back (3/4c flour, 1/8T oil) but not too much, since it was a deep quiche. It was crumbly but I decided not to add more water, and it baked up perfectly.
Filling riffed - shallots, a bit of mushroom, and a tiny bit of chopped bacon (left over from breakfast).
So delicious!
Last night I was craving chocolate. So I made brownies, natch. I’ve been meaning to try the LPQ belgian brownie recipe, so that’s what I did. Via SK.
Excellent except for my dummy move of using the silicone cupcake pan without butter/cocoa lining (or just using a different pan with parchment. But: delicious! And such a crusty top.
And last weekend, I was sous chef to my nephew while he made molten chocolate cakes to conclude V day. The cakes were perfect, and doubling the 2-cake recipe resulted in 5 small cupcake-sized cakes plus a small pan of brownies, somehow. Also SK.
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We don’t own a microwave. I use organic rye and room temp filtered water and fed with bread flour and the same water.
Looks so good.
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Oven might works too, heat slightly and switch it off. Problem is you may need to use oven from time to time. A chef suggested putting the starter in a plastic box and directly on the heater.
Love the crust. Normally I’m not a quiche person, but I’m seduced by yours!
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I’ve left the oven light on to warm the space but it doesn’t always work. With plenty of bake plans. I have no reason to fret and fuss. April is soon enough.
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I would like to bake more sweets, Christmas and New Year didn’t make me gain any weight but these few weeks a few bakes and a lot chocolate, I noticed a change. Sigh I wish I can bake like you!!
If I didn’t watch portions, share what I bake or exercise I would pay for it. Who knew I would enjoy baking this much? Not at all!
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For your basque cake, what is the consistency of your cheese? I’ve got some fresh cheese, not exactly the creamy stage. I asked H to buy twice faiselle and he bought me twice some soft cheese instead?!
Room temp cream cheese beaten and whipped is like very thick pudding.
I used my proofer this weekend. It worked well. I’m going to spend more time experimenting with it. I baked three no knead loaves. I rushed the last one into the ove. It didn’t rise as much, and the dough was cool to the touch.
But all in all, I’m very happy with it!
I like adding beer to my dough, and do a five day slow rise in the refrigerator. I have figured out that I can get five loaves of bread with one bottle of beer. So I’m going to experiment with whipping up five loaves, letting them rise in the fridge for five days. Then I’ll bake one or two and pop the rest in the freezer for another time.
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Hope you share a few photos!
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I would if I could. But I didn’t take photos of the bread or the lemon meringue pie I made.
Hopefully I’ll remember next time!
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I’m so glad you’re happy with the proofer! It is an essential kitchen item for me, and even better that it folds away. I have been eyeing the new Anova Precision Ovens (a home steam injection oven!), but for that price and the amount of space it takes up, it’s a no go.
