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https://warpcast.com/~/channel/sourdough
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yuri
@bigvibessss
Beginner here looking for advice on how to improve. I think I want wetter dough next round but would love some tips! 350 for like 2 hours ish here.
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Future
@future
use a bench knife, helps get a tight ball Try: -50g active starter -5g salt -300g water -400g flour =76% hydration. if whole wheat, increase hydration to 80-85% (+15/25g H2O) & practice shaping wet dough ~4-5 hrs of bulk then shape ~2-3 hrs proof (or overnight in fridge) 475F lid-on w ice cube (30m), 450F off (~20m)
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errorgardener
@errorgardener
CC: @more
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ā°ā°ā°ā° š
@sime443
Good first try , mine first was hard Def needs more water
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