Sourdough baking

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Sourdough baking

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desGroles

JWDed

Tartine Country Loaf in the Challenger (lemmy.world)

submitted 3 weeks ago by sneekee_snek_17 to c/sourdough

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Words fail me. The crust is crispy, light, and wonderful, the crumb is airy, stretchy, and tastes unbelievable. Everything about it is just, SO DAMN GOOD.

I previously doubted if it was worth $300, but I might be rethinking that

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[–] [email protected] 1 points 3 weeks ago (1 children)

This is about 15% whole wheat 85% white flour, right?

Looks really good.

[–] sneekee_snek_17 1 points 3 weeks ago

The 200g of starter is 50/50, and the final dough is 100g WW, 900g AP, so yeast, around there

[–] [email protected] 1 points 2 weeks ago

Looks very nice, well done

[–] desGroles 1 points 2 weeks ago

Lovely crust you have there, Jim Challenger!