Looks very tastyTime to open my Bluberry Wheat, chuffed that it's turned out very good
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I feel a warm regard for Mrs70 and all the other supportive and understanding partners that put up with our obsession.
My favourite beer by far. Had 3 of them for starters tonight but sat one at the side of the caravan and went inside and when I came out the dog had tipped it over and was lapping away at it lol.
Thought that was last made years ago. Got to be the worst supermarket beer ever.Thank crunchie it’s Friday!
Untappd says I’ve had this before. Husband likes it but I think it’s just fair.
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Thanks for this I have had sour doughs in a few occassions but have ended up abandoning them for lack of use, must try again at some point. Have actually noticed a difference in how the dough feels and tastes when I have extended the proofing time so this makes a lot of sense).My go to is a 24hr prove with a sourdough starter. This one however is with dried yeast, I’d given my starter a big feed earlier in the day to see it through the next two weeks and forgot to save some of the excess.
Sourdough is definitely tastier, but you can get close to the sourdough flavour with a pre-ferment and a long slow prove. Prolonging proving time seems equates to equate to improved flavour.
I’ve done both poolish and biga’s before and both worked very well. The biga is a bit of a hassle, it’s got a tendency to dry out as the hydration is so low, but poolish’s are dead easy.
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