>>12424
kek i dont even measure shit anymore, so im not gonna convert between ameritard and mertrirard
first of all: autolysis
second: when your yeast starts eating your proteins
these are textures to understand
third: cold ferment vs room temp / hot - cold fosters bacteria flavors - room temp promotes yeast growth/carbon dioxide / bubbles/ texture
fourth: sugar? wtf? its a subtle but massive game changer in some foods - is it one in doughs? I DONT KNOW
ok - you need - less than 5 cups flour
drop about three cups in a bowl
add less than a cup water and fold by hand - if its not all tacky - get another cup of water and pour in bit by bit - fold by hand til all the flour is tacky/wet
go away for a minimum of twenty minutes, maybe an hour whatever
prep your yeast - min. quarter teaspoon in about 1/4 cup hot water (must be less than 115F)
put a spoon of sugar in the hot water - why? so the yeast can fucking party. id do less than a teaspoon but i dont measure amnymore
mix your yeast water sugar mixture into your autolysizing dough - fold thoroughly by hand
go away til bubbles are apparent
once bubbles apparent, get 1+ cups flour - add no more than three pinches of salt - mix into your flour and then fold by hand into the mixture.
at this time, you can also drop in a table spoon or so of olive oil.
fold by hand til mixed together. leave out a tromm temp to see its yeastin away. then put in fridge. try at one day, at two days, at three etc - keep in fridge but put out to promote co2 every now and then. its ok if the doughPost too long. Click here to view the full text.