About 24 hours in total but only about an hour or so of actively working on it. I feed the starter around 9am on day one, mix the dough at around 6pm, shape the loaves around 10pm, and bake them next morning.
StevenWithaPH
joined 2 years ago
Looks great! Any reason you didn’t bake it darker? I just started making sourdough regularly. Definitely worth the effort :)
Probably the 1/2 tsp of dried yeast I use to give it extra rise 😶🌫️
The cheap stuff 😂 great value all purpose unbleached flour
Ha you’re not wrong. I haven’t given fully naturally-leavened bread a go with my new starter just yet but it’s definitely on my to-do list :)
Yeah these ones rose pretty well! I use 1/2 tsp of commercial yeast for some extra lift in addition to the sourdough starter.
Bonus crumb shot
cross-posted from: https://lemmy.world/post/20535229
Trying to get more fancy with scoring them
I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.
There ya go
Looks great! I use the pain de campagne recipe from Flower Water Salt Yeast since I can fit in my schedule the easiest
Trying to get more fancy with scoring them
Yeah if I’m being honest the crust has way more flavor this way
Might have let it get a little too dark 😬
cross-posted from: https://lemmy.world/post/3356108
My work recently renovated their bike room to have nicer bike racks and a locker room so I decided to try it out! Definitely looking forward to commuting by bike even if just a few days every week.
I wouldn’t normally be hauling a cardboard box around but I had a package to ship.
My work recently renovated their bike room to have nicer bike racks and a locker room so I decided to try it out! Definitely looking forward to commuting by bike even if just a few days every week.
I wouldn’t normally be hauling a cardboard box around but I had a package to ship.
view more: next ›
Bonus content: The sparring log