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Once you've had you ten minute bench rest. Line your makeshift proving basket with a tea towel and flour. Then place your dough in smooth side down. Just looked in my book and it says 30 mins to an hour then bake. I normally leave mine for four or overnight in the fridge. So do whatever fits...

Sound very similar to a Flanders brown ale. Sometimes we mix and sour and a fresh beer in the glass at home. Had some nice combo's.

Morning all, day 8 Looking at my dough this morning I was a little disappointed. Normally I'd see a few more bubbles on top. On removing the dough it felt lovely and soft so that's good 👍 You just want to gently need and stretch your dough into a nice ball shape and then bench rest for 10 mins.

Just about, I think an hour after shaping is ok if left in a warm spot, then about 50 mins to bake.

I'm going to shape my dough in the morning. Don't worry if you can't shape till the evening. You could well develop more flavour. Baking will be tomorrow evening or the next day. Depending where you get👍

Most sourdoughs don't taste that sour. It's the natural fermentation that's awesome. Try second proving overnight as well. And don't worry about a skin on top.

Looks awesome 😎 Your starter is young, so will only get better here on in👍

Your not dumping. Your saving that good stuff for other uses👍 Whatever suits your style though👌 As long as your baking sourdough 😎 This style of bread is so much better for your gut than usingbaker's yeast..

If you want to do a few of the twists here's how.. Wet hand. Then grab the dough from underneath. Twist and lift. Do this about four times and your good. Your feel the gluten strengthen as you do this.

Yes mate, it's only the second time I've built one! As long as you keep it in the fridge and feed it once a fortnight. Even if you forget for a while. A few feeds will get it going. I've a mate who started his when his daughter was born. He left it unattended in the fridge for ten months then...

Hand ✋

Oh and cover with a damp cloth or something.

Cool so it dough night! 500g bread flour 10g salt 350ml water 50g starter I find the easiest way is to mix 300ml of water with the flour and salt. Weigh the starter then add remaining water, stir together then mix this into your dough. We then leave to slowly ferment over night. There's the...

Nice, I had some of the malt miller barrel chunks. The beer turned out awful so rather than risk using them again they went in the BBQ👍 I've just bought the black swan drilled things from MM. Probably a bit of a rip off but going to give em a go. There a lot smaller than I thought.

I'd say all down to personal preference. You place your keg in your fridge, set to roughly what you desire and take it from there. You'll know when the beer is to your liking 👍 Or you of course can use your quoted chart and take it from there👍 I'm sure both methods work equally well.

How do you store the chunks between brews? Or are they always on the go??

Gas only will be a lot cleaner and controlled. The beauty of gas👍 I burst carbonate at 50 for 36 hrs then turn down to 12.

Dough mixing day today 👍 Don't forget to pre boil 350ml of water..

Let's wait and see some results first!🤞🤞

Mixing in tomorrow, feel free to do a cheeky early morning feed for maximum fizz! I'm to lazy and won't bother though🤣