What recipe did you use BTW?
Mouthwatering Matcha Melon Bread Recipe | Aiya Matcha
We make a lighter bun in our bakery I’m going to use my recipie next timewith the addition of the matcha, if they come out ok I’ll send you a few to try. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Might have to give them a try, where did you buy your matcha powder from?
I think we need to organise a forum trip to your bakery!
Amazon mate culinary grade was £8 for 100g
Ordered some.
Back to non green sourdough ordered a lame from America so hopefully my scoring will improve! I’ve never been very artistic
https://www.avforums.com/attachments/d6e7927f-8502-4005-bc36-31da7085e182-jpeg.1111130/
Starter has lost some vavavoom, any pointers to re bubbling. It is about 3/4 of a kilner jar now and was hoping to get a loaf out of it by the end of this week. Flour is still in date by a short while.
I was also thinking of splitting it and getting two on go just in case.
Edit. Are Cane Bennetons (spelling?) worth it?
Are you ditching most of it daily and refreshing? Or just building it up? For such a young starter I’d be binning most of it keep say 50g then top up with 50g water 50g flour can always fridge the rest until,you are sure the stuff is alive?
Building up I think then? (not sure what that means in fact).
Was not aware of losing any but its only flour and water at the moment.
It is bubbling, but not as much.