28
The one tip a neighbor gave me about dough hydration stuck
I was killing time at our block garage sale in Austin last spring, and this older guy, Mike, saw me buying a cheap mixing bowl. He asked what I baked, and when I said sourdough keeps coming out tough, he told me to stop trusting my recipe's water amount and start feeling the dough after a 20 minute rest. He said the flour's dryness varies by season, so add water in small splashes until the dough just barely sticks to your fingers. I tried it that Sunday, first loaf came out way softer than anything I'd made in two years. Anyone else get a random tip from a stranger that fixed a repeat problem?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.