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  • Snoop to make you feel better, once I was tipping my sourdough into the Dutch oven and caught it on the side The loaf didn’t really pick back up and was misshapen and dense.
    Location....East Midlands.

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    • ^I've done that before, and more than once... It was why I opted to get the dome I use. Much easier to get it on what is little more than a plate.

      I tried to look on the positive side yesterday: at least the dough hit the peel and not the floor.
      Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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      • Made some sourdough crackers using this recipe from King arthur’s Site. I add oregano because that goes well with cheese.

        https://www.kingarthurflour.com/reci...rackers-recipe






        Location....East Midlands.

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        • Goodness, they're neat Bren. I imagine I'll have all kinds of rough small bits and triangles at the edges when I get around to making them. Thinking tomorrow might be a go-er.

          Edit: I've just read the comments below the recipe. One person recommends using a pasta machine to roll the dough out. Brilliant. I never get things evenly rolled, but that might help.
          Last edited by Snoop Puss; 16-07-2020, 06:18 PM.
          Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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          • Snoop used a rolling pin then cut the crackers with a pizza wheel that seemed to make neater cut than a knife. The amount in the photo is half the mix the other half of the uncooked dough went in the freezer.
            Location....East Midlands.

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            • Brilliant. Hadn't thought of freezing uncooked dough. That makes baking them easier.

              Have got a poolish going to make King Arthur's sourdough English muffins. Have to make a poolish as I don't have enough discard (none at all, in fact). I hope the fact that it's newly started won't make much difference. Also, wanting to make 30% of the flour strong wholemeal. Have you got any views or tips?

              Edited to add: am aware will need to alter hydration level if using wholemeal for some of the flour.
              Last edited by Snoop Puss; 18-07-2020, 11:23 AM.
              Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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              • Let me know how they turn out I've not made sourdough muffins yet.
                Location....East Midlands.

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                • ^Bit small is the answer. I think a cutter bigger than 3 inches is required. I ended up with 35 when rolled out half an inch thick. I'd go for a bigger cutter and maybe not roll them out quite so thin. Cooked them on a cast-iron griddle and it took me forever to get through them. Could also halve the recipe. I've seen recommendations for cooking them in a covered frying pan and I might try that next time as well, as it might speed things up by keeping the heat in.

                  Also, as I started with a poolish, next time I'll just give the mixture longer to rise and not use any yeast as the dough went a bit bonkers when the yeast went in and I only put in half the amount specified.

                  Other than that, they taste delicious and the texture is good. Glad I added the wholemeal as I like the flavour.

                  Baked another sourdough loaf as well. Delicious. Gets the thumbs up from Mr Snoop for looks too.

                  Next thing to try is crumpets. With them, muffins, wheat tortillas and frying pan naan, I reckon I can keep up with bread requirements even if I don't want to put the range on.

                  Edited to add: This is a new website to me but I might try these (he also has some tasty Welsh rarebit-flavoured sourdough crumpets that sound good): https://bakingfanatic.wordpress.com/...ough-crumpets/
                  Last edited by Snoop Puss; 19-07-2020, 08:36 AM.
                  Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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