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Hit 50 perfect sourdough loaves yesterday and now I'm questioning my method
So I hit 50 loaves exactly since I started tracking back in January. That's a lot of flour and a lot of failed starters. But here's the thing - my last 10 loaves have been way better than the first 40, and I think it's because I stopped using a scale and just go by feel now. Some people swear by precision baking, others say feel is the way. Which side are you on for bread baking?
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piper_flores699d ago
My buddy Marco fought with his starter for like six months straight. Weighed everything down to the gram, used a fancy thermometer, the whole deal. Then he goes on vacation for two weeks and his girlfriend just dumps in flour and water however she felt like it. She didn't even look at a recipe. He came back and that bread was the best he's ever made. Now he just eyeballs everything and his loaves are consistently great. He says the scale was making him too scared to get his hands in the dough. There's something to just feeling when the dough is right instead of following numbers.
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