I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.

This post is for casual conversation if you don’t feel like making a post of your own.

  • Lexam@lemmy.worldOPMEnglish
    2·
    9 days ago

    Have you tried adding regular yeast to your dough in addition to the starter to give it the lift you are looking for?

    • Beardedleftist@lemmy.ml
      2·
      4 days ago

      I feel like an idiot. No, I have not! I got so frustrated with the starter not rising that I’ve been tossing starters that smelled really good. Should I use those dry yeast o the refrigerated ones?