Today's Bait rolling thought.

[Barney2]

On 31/01/2025 at 07:08, Old_Skool_Carper said:

I discovered sour dough bread 3 decades ago, have NEVER gone back to eating what i would call... 'cotton-wool bread' lol

several years ago i thought I'd used the sour dough bread making process on my 'nut /yeast bait' (the nut is NOT used by bait companies as too expensive) ...results have been superb on just that little tweak, that incidentally cost ZERO! 👌

 

fresh yeast-made organic proper artisan white bread beats sourdough for me.. I'm lucky I can get it locally in a good newsagent

sourdough can be good but it has to be very fresh (i.e from a talented baker making it on that day at a good restaurant) - it goes tough the skin can be like roof tiles

yeah a proper yeast starter (they're known as '*******' in the restaurant trade as they're high maintenance) is a good idea

but many rate seasoned baits that are starting to ferment, for example cell is best when it starts to get white spots on it