sour-whoa?
for the 2nd attempt for sourdough seems to be going much better.
* i made sure my starter was able to float.
* i am using a cold proofing method.
* i used more starter
I was able to have tension on my dough and it's NOWHERE near as sticky as the last attempt.
In the world of baking, sourdough is cherished for its distinct flavor and artisanal qualities. Ensuring your starter is active can significantly impact your results. A floating starter indicates it's ready for use. Cold proofing is another technique that enhances flavor and texture, allowing for a slower fermentation process. This method can lead to a more controlled rise, yielding a crust that is crispy and a crumb that is chewy. Using the right amount of starter is vital. Experimenting with varying quantities can result in diverse flavors and dough characteristics. If you encounter stickiness during kneading, adjusting the hydration levels or incorporating stretch-and-fold techniques can help. Embrace the learning curve of sourdough baking to refine your skills and achieve delightful homemade bread!
