Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

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All posts must be bread or baking-related.
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Try to share your recipe with your photos so everyone is able to recreate it.
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I got an ear! (lemmy.world)

submitted 2 months ago by Okokimup to c/bready

7 comments fedilink hide all child comments

In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional.

I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.

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[–] clif 11 points 2 months ago (2 children)

For the dumb people here (me), could you explain what an "ear" is in this context please?

[–] subtext 9 points 2 months ago (1 children)

Not OP

Sourdough ears are the flaps of dough that peel back and away from the main loaf when baked.

https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears

[–] clif 2 points 2 months ago

Thanks!

[–] [email protected] 7 points 2 months ago (1 children)

It's the form of the crust. It only happens when the oven rise (the amount the bread grows in the oven) is good, which needs quite a few things going right, from amount of fermentation, to temperature, to good gluten network development etc.

[–] clif 1 points 2 months ago

Thank you!

[–] SpaceNoodle 2 points 2 months ago

I'm so sorry to hear that. Hope you manage to avoid it next time.

[–] verity_kindle 1 points 2 months ago

Stunning!