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I've been playing with hydration, adding olive oil, whole wheat vs bread flour ratios, how much to feed starter, and keeping it covered vs uncovered ... (files.mastodon.online)
submitted 3 months ago by to c/sourdough@fedia.io
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I've been playing with hydration, adding olive oil, whole wheat vs bread flour ratios, how much to feed starter, and keeping it covered vs uncovered longer. The bread got softer when I added olive oil and raised hydration but oven spring suffered. Backing off hydration a bit and feeding at a 1:2:2 or 1:3:3 brought back the oven spring.#bread #cooking #sourdough

Fresh sourdough from scratch
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[–] [S] 3 points 3 months ago

This was one week earlier. It looks good but had very little oven spring. Part of that was also that I over proofed it a bit. To be clear, this wasn't a bad loaf at all. It's just been fun discovering how all the various gears and levers work for bread making.

Fresh sourdough that's a little flat

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