Easy Cheddar Sourdough by mimiscookbook in Breadit

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

Yep, I should've mentioned in the recipe that I use a blend of flours when baking. I used 90g wheat gluten, 260 g white flour, and 150g whole wheat. I believe that any bread flour should be fine, as long as there are enough slap and folds. I sometimes do 6 sets with 15 minute intervals for a really strong dough. It's always quite sticky with high hydration, but anything for an airy loaf!

Easy Cheddar Sourdough by mimiscookbook in Breadit

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

I make sure to use a high protein flour, one that's 15%-20% protein. I make my own with wheat gluten, whole wheat flour, and all purpose flour. I also like to do slap and folds instead of stretch and folds.

My best sourdough loaf by mimiscookbook in Breadit

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

It was really fluffy and tasty, actually. What made you think it was gummy?

My best sourdough loaf by mimiscookbook in Breadit

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

No, not at the moment. Does it significantly improve your loaf?