Hey everyone!
I’m new to this forum but decided it might be a nice place to ask for help.
I recently started my sourdough bread baking journey a couple months ago, I’ve probably made about 5-6 loaves. They were ALL different.
I had the most success (and highest oven spring) when I used a combination of bread flour and whole wheat flour. But I recently made a loaf with bread flour and AP flour and it was the best tasting loaf yet, although it didn’t rise evenly!
My issue for most of my loaves are the huge holes that I keep getting. I’m reading it’s from “underfermenting” but wanted to pick everyone else’s brains.
I’m new to this forum but decided it might be a nice place to ask for help.
I recently started my sourdough bread baking journey a couple months ago, I’ve probably made about 5-6 loaves. They were ALL different.
I had the most success (and highest oven spring) when I used a combination of bread flour and whole wheat flour. But I recently made a loaf with bread flour and AP flour and it was the best tasting loaf yet, although it didn’t rise evenly!
My issue for most of my loaves are the huge holes that I keep getting. I’m reading it’s from “underfermenting” but wanted to pick everyone else’s brains.
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