No 10.2021 #sourdough - need to work on that rise, otherwise tasty
Posts in "sourdough"
No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.
- it is much easier to clean wheat starter off utensils
- the rasise of the starter was the same
- mixing the dough, basically no difference
- kneading the dough, very different. My bread has 600 g of flour, of which 100 g are in the starter. With only 100 g of rye the dough remains liquidy. The whole wheat version comes together as a “ball”
Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.
Taste is great though.
#sourdough has done its thing
Focaccia - not a #sourdough, but pre-fermented over night in the fridge.
No 08.2021 #sourdough
No 7.2021 - a bit smaller rise, didn’t refresh last week, but very tasty #sourdough
Liking the crumb of no 6.2021 #sourdough
No 6.2021 #sourdough
No 5.2021
Another #sourdough
I let the dough ferment at about 35 C in the oven
Update on No 3.2021.
Quite good crust and open crumb. The crust was quite a bit thinner than on the #sourdough, the crumb a lot softer.
Good loaf though.