Loaf #1 & #2 were more like "brick" and "lump", than "loaf". I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment. Here are some photos. - Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours. - Dough after mix, and after some stretch & folds over 6 hours of time on the counter. - Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour. - No fancy blade - just a sharp knife to score with. - The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C. The texture is great - a few larger bubbles, but not bad. If someone knows if that's a sign of over-proofing (or under), please let me know. I used 80g starter, 364g flour, 272g water, and 9g salt. Next time I'll use 11g salt, for a little more flavour. It wasn't very sour - I think I'll adjust my starter a little to make it a little more zippy, and bulk ferment in the fridge for longer to give the bacteria time to add a little more acid. One final observation... 624g of fresh, yummy bread doesn't last long when there are 6 people in the house who all want more.

Living in Florida with heat and humidity it's been a struggle this summer. I was over fermenting or under because I was afraid of overfermmenting. My bulk fermentation takes only 4 hours in a 77 F kitchen.

Yes, you read it correctly ! Without Rye because it contains gluten. Foundation Recipe: Sandra’s @Sandra Brenes Gluten Free-Sourdough Recipe found in the Classroom for members. I made 1/2 recipe and used yeast only to leaven the bread. Rye flavors come from added ingredients: Entire Dough: Ground caraway seeds, the flavor that says rye. Then the dough was divided into two equal parts and placed in separate containers. The Swirl 🌀 1. Lite Rye: honey 2. Dark Rye: molasses, unsweetened cocoa powder -Rise: 2.5 hours -Swirl 🌀the two doughs in a greased pan. It was a mystery how this would turn out. -Rest -Brush with egg, water wash for crust formation. -Bake at 375 deg F for 50 minutes, 203 deg F. The bake time was an unknown, so I just kept checking. -Cool before taking it out of the pan. Result: A soft bread that tastes like rye and is well suited for toasting! Caraway is the predominant added ingredient flavor which is enhanced by molasses and cocoa powder giving it the dark rye flavor. Next time I will drop the optional melted unsalted butter. I was pleased with the Swirl! 🌀

The Judges: Terri and My “Slider Man” (not Spider; my husband loves the sliders I made using Sandra’s @Sandra Brenes Sourdough Dinner Roll recipe.) The Binders: Breadcrumbs made from Sandra’s Sourdough Sandwich Recipes: White vs Wheat Ratio: 1 cup breadcrumbs: 1.5 lb beef Objective result: Leftover meatloaf did not last long! Both judges assembled meatloaf sandwiches every day from day 1. Meatloaf leftovers lasted 3-4 days. Subjective results: The Judges came down on the side of the White Bread Binder. It was moister than the Wheat breadcrumb meatloaf. I thought the White Bread Binder meatloaf tasted more like the meatloaf my mother made in, dare I say, the 60’s and 70’s. However, both binders were winners producing great meatloaves and meatloaf sandwiches.🎉 Conclusion: White breadcrumbs prevailed. Wheat breadcrumbs may have absorbed more liquid during mixing. Recommendation: You may have a different favorite. Try them both! Pics: 1. White Breadcrumbs 2. Wheat Breadcrumbs

Let’s celebrate our wins from this week!! Big or small wins. Something you learned…something you made….something you changed…anything.