ray816•1mo ago

I finally got the crust right on my sourdough loaf

After months of flat loaves... today it sprang up perfectly. The texture is just what I was aiming for.

3 comments

3 Comments

Congratulate me when my sourdough doesn't double as a doorstop. My last attempt was so dense you could have used it for a hockey puck. I'm starting to believe my starter just doesn't like me. Seriously though, that spring is the best feeling, like winning a tiny, delicious trophy.

thomas.cameron1mo ago

Saw a tip about oven temp being key for spring.

the_fiona1mo ago

That hockey puck phase is the worst. Sometimes it's the hydration, sometimes you just gotta be more gentle with the shaping. Getting a really open crumb instead of a tight, dense one feels like unlocking a new level. That tiny trophy is totally earned.