|
Someone gave me a sourdough starter last week. So far I have made three loaves ranging from mediocre to bad. Been watching a bunch of videos and I think my most recent one wasn’t folded/shaped well. Flavor is fine but I wanted an airier crumb. Also don’t have a dutch oven so I’m using either a pot/lid combo or just a sheet pan. Any tips/tricks or essential viewing recommendations?
|
#
¿
Jan 5, 2024 22:32
|
|
|
|
| # ¿ May 15, 2024 17:35 |
|
|
Hed posted:
I don’t think I have a pound of starter. Probably about 300g total. I’ll have to feed it extra to give this a shot. I have been using this recipe which only takes 40g of discard and goes for a long ferment. https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe
|
|
#
¿
Jan 6, 2024 20:29
|
|
|
Those baguettes look great! I’m afraid this will be slightly underproofed since I had to rush it before we leave, but it looks way more like what I want 
|
|
#
¿
Jan 14, 2024 21:23
|
|
|
^^^ Looks great! Every loaf is getting better. This is the closest to perfect so far.  
|
|
#
¿
Jan 29, 2024 15:41
|
|
|
Made two more sourdough loaves today. Sent a friend pictures and he and his girlfriend stopped by with cheese and made us all grilled cheese. My mom took the other loaf. I’m going to have to start baking midweek or start charging because we’re down to one slice eight hours after baking em.   I can’t believe how much fun it’s been and how surprisingly good the bread is.
|
|
#
¿
Feb 13, 2024 03:51
|
|