#experimentsinbreadmaking — Public Fediverse posts

So I'm trying my hand at sourdough again! Yay!

My starter is stubborn to rise, which is normal because of local microclimates. Tried making a loaf yesterday, and I am sorry to say that it was so small and pitiful and yet so fucking good! Crusty chewy crust, mild sour flavor. Amazing how it worked, even if I over salted the dough by a gram of salt and over-hydrated the dough into a limp puddle. Still worth it.

I usually go for a stretch-and-fold method when it comes to kneading, and today's experiment has me removing some of the total water used in the dough and dissolving the salt in it while the main mess is autolysing, I also am extending the autolysing to 45 min (usually it's 30) to see what will happen.

Proportions are in the 1-2-3 range: 50g starter/100g water (with 20 removed for 3g salt)/150 g unbleached flour

#sourdough #sourdoughbaking #breadbaking #breadmaking #experimentsinbreadmaking