Double batch plain sourdough using the stand mixer and aliquot method
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Double batch plain sourdough using the stand mixer and aliquot method
Double batch plain sourdough using the stand mixer and aliquot method
2 个月之前
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Stacie Cherubini on Instagram: "One of the hardest parts of making sourdough is knowing when the bulk ferment is finished and it’s time to move on to shaping your dough. I use multiple indicators to decide when the time is right: 1. Aliquot method - once I’m done mixing my dough, l put 40 grams into a 2 ounce portion cup. When the dough is hitting the top of the cup, that means we’re getting close to go time. 2. I use the The Sourdough Journey’s temperature chart to temp my dough to know approxi
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Stacie Cherubini on Instagram: "One of the hardest parts of making sourdough is knowing when the bulk ferment is finished and it’s time to move on to shaping your dough. I use multiple indicators to decide when the time is right: 1. Aliquot method - once I’m done mixing my dough, l put 40 grams into a 2 ounce portion cup. When the dough is hitting the top of the cup, that means we’re getting close to go time. 2. I use the The Sourdough Journey’s temperature chart to temp my dough to know approxi
Instagramsprigandemberhomestead
已浏览 1.3万 次3 个月之前
Been using the aliquot method and chart as I continue to learn how to nail bulk fermentation. Before I had been waiting for the dough to fill all the way up to the lid and even into the edges of the lid. But now I wait for the lid to almost be popping off the 2 oz cup, plus waiting even a little longer. It’s definitely the way to go! The dough is bulk fermented so much better that way. Still learning so hopefully one day I can just go by sight, feel, etc. But the aliquot method has helped me so
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Been using the aliquot method and chart as I continue to learn how to nail bulk fermentation. Before I had been waiting for the dough to fill all the way up to the lid and even into the edges of the lid. But now I wait for the lid to almost be popping off the 2 oz cup, plus waiting even a little longer. It’s definitely the way to go! The dough is bulk fermented so much better that way. Still learning so hopefully one day I can just go by sight, feel, etc. But the aliquot method has helped me so
TikTokbriochebakedgoods
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Aliquot Chemistry
Aliquot in Chemistry | Definition, Method & Function - Video | Study.com
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Stacie Cherubini on Instagram: "One of the hardest parts of making sourdough is knowing when the bulk ferment is finished and it’s time to move on to shaping your dough. I use multiple indicators to decide when the time is right: 1. Aliquot method - once I’m done mixing my dough, l put 40 grams into a 2 ounce portion cup. When the dough is hitting the top of the cup, that means we’re getting close to go time. 2. I use the The Sourdough Journey’s temperature chart to temp my dough to know approxi
0:10
Stacie Cherubini on Instagram: "One of the hardest parts of making sou…
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Instagramsprigandemberhomestead
Been using the aliquot method and chart as I continue to learn how to nail bulk fermentation. Before I had been waiting for the dough to fill all the way up to the lid and even into the edges of the lid. But now I wait for the lid to almost be popping off the 2 oz cup, plus waiting even a little longer. It’s definitely the way to go! The dough is bulk fermented so much better that way. Still learning so hopefully one day I can just go by sight, feel, etc. But the aliquot method has helped me so
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Been using the aliquot method and chart as I continue to learn how t…
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#aliquotmethod My aliquot method is at its best potential with 40g into 2oz cup with a temp dough at 27C start to finish #sourdoughaudrey #audreysourdoughfam #bulkfermentationtips #bulkfermentation #sourdoughtok #levaintok #painaulevain #sourdoughbread
#aliquotmethod My aliquot method is at its best potential with 40g int…
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Aliquot Method for Efficient Sourdough Baking
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TikTokartisansourdoughbaker
•Cover Dough and rest 1 hour •1 set of stretch and folds (repeat every hour for 2 more times; 3 stretch and folds in total) •Keep dough covered while resting until it has doubled in size (I recommend using the aliquot method to time this correctly) •Shape dough into a loaf shape by stretching dough into a rectangle and rolling it into a cylinder shape •Place dough into parchment paper lined sandwich loaf baking pan •Cover and rest 12-18 hours in refrigerator •Preheat Oven to 375 •Scoring is opti
•Cover Dough and rest 1 hour •1 set of stretch and folds (repeat every …
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TikTokchanel.ranae
Aliquot Method is the perfect sourdough hack when you are sourdough baking ☺️ It is really easy, when your mix is complete take out 40g and put it in a 2oz cup (60g cup) when your little piece of dough reaches the top of the lid, you are good to pre-shape. Et voila 😉 #sourdoughhack #bulkfermentation #sourdoughtok #bulkfermentation #aliquotmethod #sourdough101 #explainsourdough #sourdough #pointage #easytips #easybakingtips #viralsourdough #viral #jfypシ゚viral
Aliquot Method is the perfect sourdough hack when you are so…
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