Sourdough thread............

[kona1000]

All right I followed the pizza crust recipe here.
Way too watery- not sure what happened had to add a bunch of flour to get it workable in the board.
My problem is my pizza stones are only 14”. I need a big square stone to cover my entire oven- which is a huge 8 burner commercial type- so firing it up heats the whole house.

Next big buy- outdoor pizza oven

I think my starter needs to be more dry. Was gunna try croissants but I got to busy with landscaping projects

 

[bfreebern]

Arrived today Waiting on View attachment 96359View attachment 96360dehydrated starter

Dick! I sent your dehydrated starter out this morning. Hopefully you'll choke on it!

 

[MX]

My starter has been sleeping
I need to wake it up

 

[kona1000]

I've started Milling my own flour with hard red wheat(75%) and Kamut(25%) two loaves in haven't figured it out yet

I have soft white, hard Red and Kamut.

 

[Scap]

I've started Milling my own flour with hard red wheat(75%) and Kamut(25%) two loaves in haven't figured it out yet

I have soft white, hard Red and Kamut.

Check out Grains in Small Places and/or Grains and Grit on YT. Both ladies are very knowledgeable on FMF breads.

 

[rbbrock]

Check out Grains in Small Places and/or Grains and Grit on YT. Both ladies are very knowledgeable on FMF breads.

I'll check them out, too, thanks!

I mill hard red wheat as well but generally keep 67% AP flour in my loaves or they turn out as dense as bricks.