Sourdough baking

1316 readers

1 users here now

Sourdough baking

founded 1 year ago

MODERATORS

desGroles@lemmy.world

JWDed@lemmy.world

New attempt: now we're getting somewhere (lemmy.world)

submitted 5 months ago by frankenswine@lemmy.world to c/sourdough@lemmy.world

6 comments fedilink hide all child comments

Yes, longer raise time at room temperature was needed. Not sure what else I can or should improve 🥰 Thanks for all the input on my last post - comments very welcome!

top 6 comments

sorted by: hot top controversial new old

[–] Gowozilla@lemmy.blahaj.zone 5 points 5 months ago

Damn look at that breadussy

[–] Eczpurt@lemmy.world 4 points 5 months ago

Looking between your posts it's definitely better, great job! I personally knock off more flour before I bake but that's just me so if you prefer it this way, carry on.

Best thing to do is keep baking! Don't be afraid to experiment, higher/lower hydration, mix-ins, flours, etc.

[–] probablynaked@lemmy.world 4 points 5 months ago

I’M ALL EARS

[–] Cosmos7349@lemmy.world 3 points 5 months ago

That somewhere better be my stomach holy crap

[–] mrecom@lemmy.world 3 points 5 months ago

At glance of first pic I thought it was a giant concha.

[–] desGroles@lemmy.world 2 points 4 months ago* (last edited 4 months ago)

Lovely to see the follow up and what an improvement!

Not sure if it is just me squinting at the photo, but if that was a genuine gummy patch near the bottom (left of centre) then an extra 5 minutes baking time should clear that up too.