#sourdough

#sourdough

Yesterday’s sourdough was quite successful, so successful that I had to make another one.

#sourdough

Crumb is ok

My sourdough is going sideways, but the crumb is ok

My sourdough is going sideways

Two choices - declare victory with this recipe or - rework to get more rise and a more open crumb.

Decisions, decisions…

Sourdough

Method Update

Started the autolyse with about 10 minutes worth of kneading and then let rest for about an hour while the sourdough did its thing.

#recipe

While the starter did it’s thing I mixed the flour (250g Semola, 250g Double Zero) with the water (350g) and kneaded until the gluten developed.

When the starter was ready, it was united with the rest of the dough and let to rest for about 30 minutes. Then I put the salt in and let the dough proof.

Result: more open crumb

Original Recipe

#recipe

Sourdough, this time a darker bake