Do you scoop
the flour out of the container with the measuring cup or do you put the flour into the cup with a spoon and level off the top with the back of a knife?
Not exact matches
I very fondly remember going down to the kitchen as a little kid to see her working on her big
flour - coated work table, scooping heaps
of flour out of large plastic
containers, and can almost still taste the gluten in the air.
You could make a big batch
of flour mix (ensure it is well - blended by shaking vigorously in an airtight
container) and weigh
out what you need for each loaf to save time?
It's quite frequent... so you may need to take the little guy to work with you, haha:)- Next, if you have over-risen or over-fermented your starter a few times (same thing), and you're not a fan
of uber tangy flavor, just do the following: Scoop
out about 25g
of starter from the middle
of your
container that has been in the fridge (it will be lighter colored, the hooch will turn the top layer a little dark) or from your currently - being - fed starter and start feeding it every 4 - 6 hours with WHITE
flour.
I pulled
out the scale and
containers of various
flours.