An excellent post for sourdough aficionados!
Debbie, at Stopping To Get My Bearings asked about how I made the loaves in the prior post.
Hopefully this is organized enough. It’s more of some notes and thoughts than a precise recipe.
I’ve found that sourdough bread–or any bread, for that matter–is somewhat difficult to turn into a precise recipe because of the imprecise nature of the ingredients, the kitchen environment and the things used to bake the bread.
- I measure flour by volume knowing the amount of flour actually in the measuring cup depends on how tightly the flour gets packed in the measuring cup.
- I live in the desert. When I spent some summers at my grandparents’ house in (humid) Ohio, I needed more flour than I expected to get the dough to “feel right”.
- The altitude makes a difference. I was used to making bread at around 1200 feet (375 meters) above sea level. …
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