Mastering the art of sourdough bread requires patience, practice, and an understanding of its unique fermentation process. This topic is dedicated to helping you achieve the perfect sourdough loaf, from nurturing your starter to fine-tuning your baking techniques. Learn about the intricacies of hydration levels, fermentation times, and baking methods that contribute to the ideal texture and flavor. Share your tips, ask questions, and troubleshoot common sourdough challenges with fellow enthusiasts. Whether you’re a beginner or an experienced baker, this forum provides the support and knowledge you need to elevate your sourdough baking. Join us on the journey to perfecting the quintessential sourdough loaf!
My sourdough always turns out too dense. Any tips for getting a lighter loaf?
I found that giving the dough a longer fermentation time helps with texture
Make sure your starter is active and bubbly before using it. Also, try folding the dough instead of kneading it.
Hydration levels are key. A wetter dough can lead to a lighter loaf.
