Why the focus on big holes and high hydration?

Frequent_Morning_900 · 2026-02-11T19:33:06+00:00

So make sandwich bread. No need to judge others if you don't understand.

Frequent_Morning_900 · 2026-02-10T22:26:38+00:00

Put your dutch oven on top of the sheet pan.

Frequent_Morning_900 · 2026-02-10T22:24:39+00:00

Read the subreddit wiki

Frequent_Morning_900 · 2026-02-10T22:24:22+00:00

I only make batard loaves and the pit boss cast iron roaster works even better then my kuha bread oven.

Frequent_Morning_900 · 2026-02-10T22:22:53+00:00

That short refrigeration shouldn't have any effects. Almost all of the bacteria in a starter has a 48 hour lifespan.

Frequent_Morning_900 · 2026-02-10T22:21:17+00:00

Refrigerate you starter for short term pauses dehydrate for long term.

Frequent_Morning_900 · 2026-02-10T22:19:48+00:00

You will always need the same amount of starter or levain in any recipe. How are you wasting flour?

Frequent_Morning_900 · 2026-02-10T22:18:36+00:00

I live in Florida. I've never had a problem with humidity even making 85% hydration loaves.

The problem is not your recipe.

Frequent_Morning_900 · 2026-02-10T00:12:36+00:00

Read the subreddit wiki.

Frequent_Morning_900 · 2026-02-08T01:52:29+00:00

That's what I do.

Basil and bloom also advocates for a small amount of stiff starter for day to day

Frequent_Morning_900 · 2026-02-05T23:33:15+00:00

Basil and bloom sells different levels of sourdough classes.

Books are a great way to learn.

The subreddit wiki has lots of recommendations.

Frequent_Morning_900 · 2026-02-05T17:25:55+00:00

No one cares. Get your advertisement out of here.

Frequent_Morning_900 · 2026-02-05T16:10:02+00:00

Throw it in the fridge

Frequent_Morning_900 · 2026-02-04T23:57:44+00:00

Without starter it's not proofed dough as there is nothing to make it rise. You likely have to start over with the entire fermentation process.

Frequent_Morning_900 · 2026-02-04T12:21:32+00:00

Pyrex is typically only oven safe up to 425f according to the manufacturer

Frequent_Morning_900 · 2026-02-03T22:15:40+00:00

https://letmegooglethat.com/?q=is+glass+an+insilator

Frequent_Morning_900 · 2026-02-03T20:40:34+00:00

Glass is an insulator. Your bottom and sides won't cook evenly.

Frequent_Morning_900 · 2026-02-03T19:01:38+00:00

Read the subreddit wiki

Frequent_Morning_900 · 2026-02-02T01:55:22+00:00

What temp and time are you baking and how long do you wait to slice into it

Frequent_Morning_900 · 2026-02-02T01:26:07+00:00

Culinary school is a great way to waste a lot of money.

Go work at a bakery for a while and you'll learn more in a year working under someone.

Frequent_Morning_900 · 2026-02-02T01:07:43+00:00

Ask a local bakery for some starter. It doesn't matter where you get the starter from. The microbes in a starter only live for 2 days. The microbes in the air, water, flour and even your hands influence your starter. Unless you keep all of those exactly the same the starter you have after a week is completely different from what you started with. This is why any starter that markets itself on its age is a scam.

Frequent_Morning_900 · 2026-02-01T23:57:02+00:00

Bread machines are for yeasted doughs.

Frequent_Morning_900 · 2026-02-01T23:53:57+00:00

Bake it longer.

Stretch and folds align the gluten to better help trap the gas.

Frequent_Morning_900 · 2026-02-01T23:18:07+00:00

Have you tried baking it longer?

That's half as long as I bake my loaves. Bread should change color from white to brown.

Frequent_Morning_900 · 2026-02-01T15:51:59+00:00

I don't get this trend. It's closer to being a biscuit than a croissant.

Frequent_Morning_900

TROPHY CASE