Labels

The Sourdough Saga Continues

 The beauty of bread making of any sort is that perfection is always just one more bake away. 

The beauty of bread making of any sort is that perfection is always just one more bake away. I made a few adjustments since the last bake. And yes Rick, I saved them all! Adjusted the bake time. It's now 15 covered 30 lid off Added more starter and less water. More kneading at the end Double scoring I was in the ballpark last time. This time, if it tastes as good as it looks, I have popped one over the fence. Added experiment this time; I stored my starter in the fridge for a week, let it warm up and fed it. Overnight expansion was more than double, loads of bubbles and a pleasant scent. I am seriously impatient to cut into this loaf to see how it looks and tastes. Outlier
Sourdough Bread

 I made a few adjustments since the last bake. And yes Rick, I saved them all!

  • Adjusted the bake time. It's now 15 covered 30 lid off
  • Added more starter and less water. 
  • More kneading at the end
  • Double scoring
I was in the ballpark last time. This time, if it tastes as good as it looks, I have popped one over the fence. 

Added experiment this time; I stored my starter in the fridge for a week, let it warm up and fed it. Overnight expansion was more than double, loads of bubbles and a pleasant scent.

I am seriously impatient to cut into this loaf to see how it looks and tastes.


 Outlier

Email Post
Labels:

Comments

Post a Comment