Sourdough troubleshooting

Joined
Mar 25, 2022
Messages
1
Reaction score
0
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.
 

Attachments

  • 7EA5B3ED-C388-4947-8A83-F70852E5494E.jpeg
    7EA5B3ED-C388-4947-8A83-F70852E5494E.jpeg
    148.8 KB · Views: 24

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Members online

No members online now.

Forum statistics

Threads
6,637
Messages
48,582
Members
5,612
Latest member
HamaBh

Latest Threads

Top