call for questions
Hello peeps,
It’s that time again - I’m taking your questions. I’m not going to put a theme around this one, instead I’ll leave it open amd try to pluck a few questions from various topics.
One question each, please. Try to be succinct as best you can. And please have them into me by this Monday so I can start chipping away at recording my answers. Drop your questions in the comment section below.
Have a wonderful weekend,
Tara
Would love to hear some recipes and processes around the new fresh milled loaves you are making. My most successful sourdough sandwich loaves that are 100% Fresh Milled use the tangzhong method to get a nice rise and soft texture. Is this something you do too or do you have other techniques? (Long autolyse? Etc)
I appreciated your chat post about using chronometer, and all you’ve shared about the Minnesota Starvation Experiment... Curious to hear your macro ratios (fat/protein/carb), and/or where to find good info about this? I suspect I’ve been eating way too much fat, relying on that for calories/energy, but can’t find anything about what the balance “should” look like. Thanks Tara!!