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...
Seeded Sourdough
Poked around a bit and came up with this from other ideas. This is my go-to sourdough with some seeds added for crunch and flavor. Pictures soon....
Sourdough Ciabatta
Not gonna lie to you — this is hard to work with. Have a mixer. Have some bench scrapers. Have some flour. Have some patience. But delicious and well worth the pain and suffering. Tools Kneading and Shaping I like this plastic bowl-scraper / bench-knife for doing my stretches...
My Go-To Sourdough
Once your starter is well established, this may also be your go-to. Some of your own interpretation may be necessary because you know how long it’ll take your starter to be bubbly after being fed....
Restoring Dried Starter
If you’re trying to restore your starter from a backup, or someone gave you some of their dried starter, here’s the steps to restore it and make it your own. First of all, weigh it. You need to know how much dried starter you’ve got. For the sake of...