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We are so back (lemmy.world)
submitted 2 months ago by to c/sourdough@lemmy.world
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[–] 6 points 2 months ago (7 children)

Beautiful breads Sneekee!

What is the difference and which one did you like the most?

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  • [–] [S] 3 points 2 months ago* (last edited 2 months ago) (6 children)

    More active starter (actually feeding it properly) and a long proof in the fridge. I'd attribute the nice oven spring and open crumb to the starter.

    I'm beginning to suspect that the recipe for the tartine country loaf in the book isn't exactly what they use in store. Understandably it would be optimized for a residential fridge and oven, but i just cannot get more open crumb than this

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  • [–] 2 points 2 months ago (3 children)

    Do you have some way of sharing that recipe? Or at least where it's from?

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  • [–] [S] 3 points 2 months ago (2 children)

    https://share.google/2uLb8nd4Qq6twHfV6

    That's the website

    Tartine Bread By Chad Robertson https://share.google/BeRlMHpLXVIz6qvav

    That's the book i have. They're both quite long-winded, but if you can muddle through it the results are great

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