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Il y a 1 jour · Currently doing 70% Hydration. This is my 6th loaf and Im trying to find out why it's coming out flat, with very little spring. The taste is there, but no spring. Bread Flour: 500gWater: 350g Active Sourdough Starter: 150g Salt: 10gMy starter feels pretty strong, bubbly, doubles within 4 hours and it's got a nice consistency.
Il y a 4 jours · Repeat steps 2 and 3 from Day 3. Every 24 hours, remove all but 75 grams of the starter, discard it, and add back 100 grams of flour and 115 grams of water. If you can, stir the starter 2-3 times a day for about 1 minute to aerate it. The natural yeast loves oxygen and this will help the starter to double faster.
Il y a 4 jours · Regardless of what kind of bread you’re baking at home, one thing is going to be true: you want to use the best bread knife for sourdough bread to ensure you’re not tearing the loaf and crushing the crust and crumb you worked so hard to achieve.
Il y a 3 jours · Using enough flour so it’s not sticky, separate dough into 2 round balls, tucking in the bottom. Place on a floured parchment-lined sheet pan. Dust the tops with flour.
Il y a 5 jours · If you cut into your sourdough too soon, you risk damaging the texture and quality of the loaf. Sourdough bread needs time to cool down and its moisture and heat to distribute evenly throughout it. By cutting into a hot loaf, you will likely find the texture gummy, dense, and difficult to slice.
Il y a 4 jours · Some ingredients included in bread like seeds or dried fruit, may not be appropriate depending on your specific symptoms. Since IBS is a collection of different symptoms, including gas and varying stool consistency, it’s essential to approach recipes with caution.
Il y a 3 jours · Transforming stale sourdough into bread crumbs starts by making croutons. Simply take your old, stale loaf and tear it apart into small, irregular pieces using your hands.
