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We check out the Sourhouse Goldie, the Brod & Taylor Sourdough Home and The Breadwinner to see which keeps your starter happiest.

We check out the Sourhouse Goldie, the Brod & Taylor Sourdough Home and The Breadwinner to see which keeps your starter happiest.

I saw that Brod & Taylor came out with a manual dough roller (Japanese RS201), available in 12" & 15.5" sizes:https://brodandtaylor.com/products/dough-sheeter-largeVideo:https://youtu.be/BLINDZCtoJMBasic specs:* Wide selection of 10 easy-to-change thickness adjustments from 1 mm to 17.5 mm* Sheet approximately 250–300 g of dough at a timeI saw another manual dough roller on

I finally screwed up enough courage to attempt the Latgalian Rye from Stanley Ginsberg’s website. It’s a more complicated recipe with several steps at elevated temperature. But @Econprof, @Martadella, and @squattercity have all made some beautiful looking breads.I don’t have a Brod & Taylor proofing box, so I had to improvise using appliances that I do own. The specifications

This boule was made from 100% whole wheat flour using dual sourdough/lactic starter. Whole wheat flour: ‘Caputo Integrale’ with germ and bran (13% protein)Sourdough starter: Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%Lactic starter: Sourwort Made EasyVital wheat gluten: ‘vwg’ 80% protein (optional but helps) Total Flour in recipe (350g)326g whole