I'm going to get a starter going again soon while I'm off work for a few weeks. I used to make all of our bread but work and time got in the way so I knocked it on the head. Not made any bread for about 6 years now. I love sourdough (toasted, Bacon, mushrooms n cheese) and can't find the recipe I used to use. What's your favourite way of making sourdough?
badjak
Well-Known Member
First off, I learned a lot from the books of Ken Forkish, the recipes (,with some adjustments) but esp the explanation text.
Anyway, for me, I started with 100% hydration starters, but I have changed to 60% ones. The hydration I use for bread and pizza is about 62-63 %.
That will be lower than a lot of people use and is mainly because I use an uuni for baking which gets very hot. Combined with my hot climate, lowish hydration works better.
I'm happy to give more details, but with a more standard climate, or aircon, a higher hydration will prob work better
Anyway, for me, I started with 100% hydration starters, but I have changed to 60% ones. The hydration I use for bread and pizza is about 62-63 %.
That will be lower than a lot of people use and is mainly because I use an uuni for baking which gets very hot. Combined with my hot climate, lowish hydration works better.
I'm happy to give more details, but with a more standard climate, or aircon, a higher hydration will prob work better