I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.
this post was submitted on 10 Dec 2023
74 points (100.0% liked)
Lemmy Bread
875 readers
1 users here now
Community to gather your best bread recipes and answer questions bread related.
Rules:
- Be kind
- Must be bread or baking-related
- No SPAM, bots, trolls, or personal attacks
- No advertising posts
- Recipe, crumb pic, and source preferred
- No NSFW Content
- No photos of children
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
People act like making sourdough is hard, but it's actually super easy, and I find it easier than using store bought yeast. Yes, there are a million variables that will affect how the bread turns out, but that only really matters if you want to make super repeatable identical looking loaves. That, and speed, is why commercial bread baking turned to storebought yeast over sourdough. If you just want to make good tasting bread, sourdough isn't hard; people have done it for thousands of years just fine.
The only real challenge that people tend to run into is if sourdough is their first foray into working with wet, lean dough. Not all sourdough is wet, lean dough, but 95% of the time, if you ask someone to picture sourdough, that's what they picture. If your main breadmaking experience is something like brioche or pizza dough, and you try to kneed a high-hydration sourdough the same way, you might end up overwhelmed. To get an idea of what it's like without actually making a starter, try your hand at Jim Lahey's no-kneed bread