English

[Tracy Henry]

Thanks!

[Tracy Henry]

This is in Baked Cheesecake course

[Tracy Henry]

If we had the specific type of flour we could research the protein content, weight, fineness etc and find something comparable.

[Tracy Henry]

Yes it does, thank you so much. One more question on this thread, sorry! Can you please share what exact brand name flour the chef uses for daily refreshments. I am currently using specific panettone flour, Molino Pasini. I am not sure if this is necessary or is OK to use for refreshments. It is a very high protein >14% type 00.

[Tracy Henry]

Just to confirm for EVERYDAY maitenance (not the fridge method) not making Panettone but keeping it very strong. Do I take out of the wine fridge (16 degrees) refresh and then put it in a proofer (at 26 degrees) for 4 hours and then back in the wine fridge for 20 hours OR

Do I take out of the wine fridge (16 degrees) refresh and then put back in the wine fridge (16 degrees) for 24 hours?

Not sure what the proper maintenance is for keeping starter strong but not using for production daily?

[Tracy Henry]

I agree, if someone could scale down this recipe for beginners this would be great. Investing in a lot of ingredients is a bit risky…. Any possibility that the recipe could be scaled down for us? I scaled down the recipe on my own but for others this might be really helpful.

[Tracy Henry]

Thanks, she helped me a lot, so much so that I went and bought a diving arm mixer! :)))))))

[Tracy Henry]

Thanks! So I can put it in the fridge but only for 3-4 days, not a full week? I am going to feed it as Lluis recommended for a couple of months though because I believe he said in order to get a really strong starter you need to do it this way and not store in the fridge for the first couple of months.

[Tracy Henry]

Hi for the 2nd and 3rd refreshment in the directions are correct but in the upper left hand corner where the icon shows weight and time (with a clock) it needs to be corrected there as well if you really want to be precise and correct in the content.

[Tracy Henry]

Hi, just to let you know, for other students you need to give them the specific information in the video. I finally found where this is. You need to click on the headset icon in the bottom right hand corner, “Audio Track” from there you can choose English or Spanish. That is what I was trying to find out. 🙂

[Tracy Henry]

<div>Thank you so much! I actually came up with 5496g, not 5446g for the traditional recipe with dried fruits. Also, quick other question, for some reason my videos are now playing all in Spanish, not sure what I did but how do I change the videos back to English.</div>

[Tracy Henry]

Hi high are the sides?

[Tracy Henry]

Thank you so very much!!!!

[Tracy Henry]

Thank you so much for taking the time. As you know this is an advanced course and the more specific one is with process, including ingredients will only help us better achieve fantastic results.

Thanks again.

[Tracy Henry]

Yes that is to make the pasta madre from a liquid starter not for maintaining the starter after it has become the stiff dough. If you could find out for me I would really appreciate it. This is such a finicky bread and I want to use the flours that he is using for maintaining the starter.