Loaflet, Take Two
Found this cute little 10oz Dutch Oven awhile back at some discount store (Marshall’s, Ross, etc.). So I decided to make a little loaf of sourdough. 10g starter, 40g water, 70g flour, 2g salt. Next time I’ll up the water and reduce the flour to get around 66%, but...
Sourdough English Muffins II
Another attempt at English Muffins using Sourdough Starter, but this time with a poolish....
Starter Care And Feeding
Some sourdough bakers seem to think they’re chemists. And, okay, in a way, they are. But maintaining your starter is not rocket surgery. I have a jar in the refrigerator with Zaphod — my starter’s name — in it. When I need to use some, I figure out how...
Sourdough English Muffins
Okay, maybe they’re crumpets. This is a test. Changes coming, I’m sure....
True Hydration
Sourdough geeks will tell you the hydration percentage of their dough. This is the percentage of water to flour. Typically a dough that uses 400 grams of water and 600 grams of flour would be called a 67% hydration dough. 400 / 600 = 66.6667. However, being geeky, I...