I’m a fermentation neocon! If you don’t ferment, we’ll help you ferment as you should!
Im a fermentation student first. Everything else is secondary:)
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I think you are further along in your bread making journey than I am so your insight is much appreciated. I just took my leaven out of the fridge, fed it, so I’ll give what you said a try this weekend.
I have yet to try my hand at baking baguettes. Yours look pretty good!
Here’s a picture of a batch of kimchi I made a week ago. I love low (temperature) and slow fermentation in winter. The taste of the vegetables just takes better if you can be patient enough to wait a few weeks before eating.
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I’ve only used rye flour to pump up my leaven every now and then . It’s definitely on my list of breads I would like to make this year.
Im just getting back into sourdough baking after 7 or 8 years doing without. I started making the sourdough starter on Sun. night- 2tbsp organic rye flour mixed with 2 tbsp pineapple juice. Mon. evening i added the same amounts again and stirred well. Same thing on Tuesday evening, and I noticed the first few bubbles. Wed. morning my OH called to ask me what to do with it, as it was overflowing from the jar! In the afternoon I discarded half of it and fed it again, this time with 2tbsp flour, 1tbsp pineapple juice, 1 tbsp water. Again around midnight, but with no pineapple juice, just flour and water. And again this afternoon. Its got more bubbles than Michael Jackson ever did!
From now on ill save the discard in the fridge, sourdough waffles are on the menu for Saturday morning 
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Let’s see that bubbly monster!
In general its not a bad idea to feed and discard for 5-6 days continuously to allow the yeast and bacterial species to establish themselves in a homeostasis and equilibrium. You could still have some undesirable species in there.
That’s what the book I have also said.
I always dread the waste. 
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You don’t pan fry your discard?! The yeasty discard make the tastiest green onion fried bread. I’ve also given my discard to a few friends so they could start their own little monsters.
I personally find that crackers are the best use for discard. Collect 2-3-4 discards in the fridge, add olive oil and herbs + salt. Spread over a baking dish and bake for 10 min at 200c. Get out, let cool and bake a second time for another 5.
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I totally agree with the crackers! They disappear really quickly around here.
looks very good -what is it exactly? 
Lasagne, my educated guess.
I used to make it semi-regularly, but doing it “right” is a huge effort and in the end it’s not much more than a more calorie-rich spaghetti bolognese.
In addition to the ragu, I added a layer of zucchini fried with garlic and oregano, which really brought it over the top, both taste and calories…
It took many hours to make.
I also had a vegetarian variant with pumpkin and basil.
But it can be easily frozen and it does taste great.
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It is Penne macaroni with bechamel sauce and mince, super delicious 
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It is different than Lasagne in that Lasagne is made of sheets, while this is made of Penne pasta. Also in Lasagne you add some tomato sauce to the bechamel, but here it is entirely bechamel and it must be a really thick and fluffy bechamel.
Oh, yes. The béchamel must cook for a rather long time very slowly, while stirring it.
Add parmesan cheese to it, for added flavor.
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What’s that? Baklava?
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Interesting - I’ve never heard of using penne that way. I knew some Texan friends who would substitute with soft tortilla instead of lasagne sheets - using chipotle and other tex mex stuff - was suprisingly edible
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That’s worth trying 