![]() Bread flour is preferred when baking bread because it makes an incredibly airy and chewy crumb and you have more flexibility with longer and cold rises in the refrigerator. The higher the protein content, the stronger the gluten. Bread flour – I mainly use organic white bread flour with a protein content of 13.4%.The 6 stages of successful bread baking.It is also possible that my outlined schedule does not work for you. The activity and growth of your sourdough bread depend on many different factors and you need to figure out what works for you in your environment with the flour and water you are using. So there is no such thing as a one-size-fits-all approach. ![]() Every sourdough starter and every bread behaves differently. I will do my best to guide you through the process so that you can successfully bake your own bread. Note: Please understand that I can only give an orientation of what I have learned from experience and tests. By the way, you could also try my sourdough sandwich bread! It's is very beginner-friendly and perfect for a busy schedule as you only have to let the bread rise once. This recipe provides the instructions for making a levain (also called a leaven - an active sourdough starter). I will walk you through the process and give you tips, tricks, step-by-step photos, and a tutorial video so that you can successfully bake your own bread. ![]() It is not as complicated as you might think to make beautiful and tasty bread. Learn how to make sourdough bread with sourdough starter from scratch. ![]()
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