70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt. Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes. First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.

I was going to share with @Mollie Rudd and @Molly Christensen and @Alaina Golden directly but figured there could be others who are interested. In reading about sourdough today I came across this student activity and teacher's guide. It seems well done, but I'll let the experts weigh in 😀.

Let's talk about anything fermentation-related! (Tip: maybe try that line as an ice breaker the next time a party starts to get a little dull 😂. Or maybe not...) So I've got a half gallon of whole milk that is open, some cheese cloth, and a bit of yogurt with active cultures (store-bought). It seems like I should make some homemade Greek yogurt, right? I'll let you know how it goes! And since we're talking about fermentation, has anyone had a chance to check out the Bulk Fermentation Video Learning Series in the classroom yet? There are several hours of videos there for you to watch. If you're looking for a quick overview, take a look at #Fast Practical Reference. It is just 5 minutes. (And remember to click on the check mark in the upper right hand corner each time you complete a page in a classroom course! ✅)

I've added something I hope will be fun, interesting, and helpful to the classroom. It is just a quick worksheet to help you better understand your 'sourdough persona'. Take a quick look and tell me what you think. And if you're willing, share what you discover! Get started here: #Sourdough Identity Quest: Who are you?

Here are our latest members. Make them feel at home! @Mollie Rudd 🎉 @Stew Holland 🎉 @Pam Prell 🎉 @Bryce Zamecnik 🎉