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cake
Cake day: June 17th, 2023

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  • Baking is really more of a feel. Super sticky is good for some bread, more stiff for others. I tend to use as much moisture as I can comfortably handle.

    It tends to stiffen up as it rests, especially if you used any whole grain. The fluffy crumb comes from a lot of gluten development. I like the 30 minutes rest, then fold method to get windowpane. If you don’t know what I’m talking about, search up “windowpane sourdough.”

    Bear in mind if you use high levels of whole grain, windowpane is tougher to reach, if not impossible.