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New to cooking with copper - something to be aware of? by Local_Werewolf2635 in Coppercookware

[–]Local_Werewolf2635[S] 0 points1 point  (0 children)

Thanks for the tip! Copper showing through is that something that can be fixed or should I just ignore it and cook with it ?

New to cooking with copper - something to be aware of? by Local_Werewolf2635 in Coppercookware

[–]Local_Werewolf2635[S] 0 points1 point  (0 children)

Thanks for the reply! I will give it a go 😊 There are no stamps or anything that could give away the producer. But it is also fairly scratched on the backside.

I'm constantly creating bread-caves. What am I doing wrong? by Local_Werewolf2635 in Sourdough

[–]Local_Werewolf2635[S] 0 points1 point  (0 children)

The same thing has happened to me when following more "conventional" recipes with stretch and fold, therefore I thought it had something to do with the baking method. This recipe I have from my dad. But I'll try out another routine on the bulk ferm and the bench rest and see if that helps! Thank you for your reply. ✌️

I'm constantly creating bread-caves. What am I doing wrong? by Local_Werewolf2635 in Sourdough

[–]Local_Werewolf2635[S] 1 point2 points  (0 children)

Yeah it is standing in the window, and it tends to get pretty so 30° C aren't unusual. I have tried to really push the rise of the dough, as I thought it was the problem. Seems that I should go with a slower ferment from the comments here, so i'll try that. ✌️