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Hit my 50th loaf today and realized my first 10 were basically bricks
Been baking sourdough since my neighbor in Ames gave me a jar of starter 8 months ago, and loaf number 50 finally came out with an open crumb instead of a dense puck. Anyone else keep a baking log, or do you just go by feel?
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blair6267d ago
Loaf 50 and only now getting an open crumb sounds about right. My first batch looked like something you'd use to hold a door open, and I kept telling myself it was rustic. I do keep a log but it's less a log and more a bunch of floury index cards with stuff like "too wet?" and "3 hrs?" scribbled on them. The feel thing only works once you've messed up enough to know what wrong feels like. Congrats on finally graduating from masonry.
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