Rob_grill_apprentice 1,613 Posted March 20 (edited) Here is test run on Edmonton sourdough with whole spelt flour which was proofed and baked in my new oven. I like that I can set a proofing temperature up to maximum of 100 F. Edited March 20 by Rob_grill_apprentice Edited title 3 SmallBBQr, bcrgrill and KismetKamado reacted to this Quote Share this post Link to post Share on other sites
philpom 7,238 Posted March 20 Looks awesome. Nice feature on the oven, I just have to set the oven to preheat, wait a minute and then turn it off. It only goes down to 170. I've used one of the hot water closets before too. Was the bread real tart or kinda mellow? 1 Rob_grill_apprentice reacted to this Quote Share this post Link to post Share on other sites
SmallBBQr 732 Posted March 20 Hmmmm......so how does one get hold of "Edmonton" sourdough starter? Do you deliver? I'm in the West end... 1 Rob_grill_apprentice reacted to this Quote Share this post Link to post Share on other sites
Rob_grill_apprentice 1,613 Posted March 20 4 hours ago, philpom said: Was the bread real tart or kinda mellow? It was mellow, I use 125% starter hydration. If after will tart I would have to make starter 50% hydration for about 1 week. Quote Share this post Link to post Share on other sites
Rob_grill_apprentice 1,613 Posted March 20 4 hours ago, SmallBBQr said: Hmmmm......so how does one get hold of "Edmonton" sourdough starter? Do you deliver? I'm in the West end... PM me and I can give you some starter. Just let me know hydration you prefer, Ie 125%, 100% or 50%. Quote Share this post Link to post Share on other sites
Rob_grill_apprentice 1,613 Posted March 21 Update, all Bread is now completely finished, none left. It was big hit with family so now 3 loafs will be made which will be ready Sunday as I retard loafs in refrigerator. Quote Share this post Link to post Share on other sites
