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Welcome 🥖 Introduce Yourself
We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScore™ ➡️ This is a tool that provides objective feedback on your baking based on visual analysis. 🌟 I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScore™ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! 🌟 Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ➡️ And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isn’t to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ➡️ More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. I’ve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ➡️ What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!
Pain de Campagne
Ugh. I had such high hopes for this one. But I’ll be honest my heart just wasn’t in it this weekend. I was just trying to stay busy. I’ll get it right next time with a little help from BreadScore because I honestly can’t tell if it’s under or over proofed. The crumb is nice it’s just flat.
Pain de Campagne
Pain de Campagne
Got her done. Will wait on score.Think my levain was on the weak side. I did like the feel of the dough I feel underproofed.
Pain de Campagne
Pain de Champagne
I thought I would have a lot of holes because it was so bubbly. I am including two crumbs shots because most of the large holes seem to have congregated in the center of the loaf. Also, I have to do better with my “D”. It is so delicious. My favorite flavor so far!
Pain de Champagne
Pain de Champagne
I baked Pain de Champagne loaf and I tried to maintain the dough internal temperature around 23C during the bulk fermentation and the fridge temperature around 4C during cold proof. I am very satisfied with the result. Thanks to @David Bachman for his advises and last week feedback
Pain de Champagne
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Sourdough Improvement Skool
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Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
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