Sourdough baking

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Sourdough baking

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New attempt: now we're getting somewhere (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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Yes, longer raise time at room temperature was needed. Not sure what else I can or should improve 🥰 Thanks for all the input on my last post - comments very welcome!

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[–] [email protected] 4 points 5 months ago

Looking between your posts it's definitely better, great job! I personally knock off more flour before I bake but that's just me so if you prefer it this way, carry on.

Best thing to do is keep baking! Don't be afraid to experiment, higher/lower hydration, mix-ins, flours, etc.

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