Finally found the trick to keep my sourdough from sticking to the banneton every single time

I dusted it with half rice flour and half regular flour last night and the loaf slid out like a dream, has anyone else tried that mix?

3 comments

3 Comments

abby_cooper1d ago

lucast81 is over here acting like he discovered fire with his 70/30 ratio and I'm just sitting here like "okay buddy." Rice flour is great and all but I've been using good old regular flour for years and my dough only sticks when I forget to dust at all. Maybe I'm just lucky or maybe my starter is too lazy to put up a fight. Either way, if I have to buy a special flour just to keep my bread from gluing itself to a basket, I'm gonna complain about it the whole time.

emma_wells831d ago

Can't say I've noticed a big difference, rice flour seems like an unnecessary extra step to me.

lucast811d ago

Rice flour is the way to go once you commit to it. I fought with sticky dough for months and tried every trick in the book before settling on a 70/30 rice to regular flour mix. The rice flour doesn't absorb moisture the same way so it just sits on the surface and does its job. Had a batch of high hydration dough that would stick no matter what I did, switched to rice flour and it came out perfect every time since. Makes a huge difference for the wetter doughs especially.