Editing Recipes/Sourdough Bread
From WikiDotMako
Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 7: | Line 7: | ||
::[https://www.theperfectloaf.com/high-hydration-sourdough-bread/| The Perfect Loaf High Hydration Bread] | ::[https://www.theperfectloaf.com/high-hydration-sourdough-bread/| The Perfect Loaf High Hydration Bread] | ||
Bread-making is a very forgiving process. I don't exactly follow these two recipes (in one | Bread-making is a very forgiving process. I don't exactly follow these two recipes (and in one step. I didn't realize that I wasn't adding enough flour until the third time I made it) but the dough seems to happily rise in this Seattle weather no matter what I choose to do. | ||
The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. | The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. |