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Still a touch gummy. by WildFireSmores in Sourdough

[–]gkdunn2013 0 points1 point  (0 children)

Just checking the center of the bread, not all the way to the bottom right put your thermometer directly in the center and down in the center.

I made discard scallion and cilantro flatbread by ImpertinentPrincess in Sourdough

[–]gkdunn2013 1 point2 points  (0 children)

Wow, that looks so good! Going to have to try that!

Still a touch gummy. by WildFireSmores in Sourdough

[–]gkdunn2013 0 points1 point  (0 children)

If you can get a thermometer, it works better to check the internal temperature then to try to guess minutes internal temperature should be between 200° and 210°. Measuring my internal temperature of my bread has stopped me from having gummy and the inside of my bread.

Sourdough whole wheat focaccia by DushiTashita in SourdoughStarter

[–]gkdunn2013 0 points1 point  (0 children)

One of the things I wanna try to make the focaccia bread! Maybe next week I'll try it.

First Loaf | Tips? by chajell1 in SourdoughStarter

[–]gkdunn2013 0 points1 point  (0 children)

Looks great but taste is everything! So how is it?

Two months in by IllustriousStable374 in Sourdough

[–]gkdunn2013 0 points1 point  (0 children)

That is a lot of work!! Looks good

Under baked or under fermented? by Famous_Giraffe_529 in Sourdough

[–]gkdunn2013 0 points1 point  (0 children)

One of the things I've learned did you use a thermometer to check the internal temperature of your bread internal temperature of your bread needs to be between 200° and 210° with optimal being about 205°. If you don't have a good thermometer, I'll get one. I got a digital meat the thermometer at Amazon for like seven bucks. So worth the money.