I am still very new to sourdough, this is what I baked today.......qahtan
Login or Signup to add your comment.
The crumb structure is not bad at all, maybe needs a little more proofing. How long are you letting it rise for?
Yes I figure a little longer wouldn't hurt....
next time. :-
Looking good, nice blisters in the crust, would like to see a photo of a sliced loaf.
Apart from the usual blunders still to come that we all make I would say you are now a "Baker".
Well thank you Bill............
I will slice one tomorrow, so will post then.
Or Sign up with us.
by Graham, Maedi & You!
79 people online - 25,529 posts and counting!
© 2015 Artisan Baker