I’ve been baking sourdough for a few years now and playing around with recipes, timing, and temps. Curious to get a crumb read on my most recent loaf 🙂
I know this is sacrilegious but I measure in cups, etc vs weight and feel like I’ve always gotten more consistent results than when I’ve tried by weight. I measure roughly and go by how the dough feels but estimated measurements are as follows:
1/2 c active starter
1 1/2 c (+a bit more usually) room temp water
4 c (+a bit more usually) King Arthur flour
1 1/2 tsp salt
Mix dough, 4 sets of stretch and folds 30 min apart, bulk ferment on the counter for 8-12ish hours, shape, cold ferment anywhere from 2-24 hours, then final shaping and bake! Have also been playing around with temps but for this one I open baked at 425 F for 15 min with a pan of water and then an additional ~35 once the pan was removed.
by bread_girl_
3 Comments
Hey if you wanna use cups, use cups. We very much encourage bakers to find their own best way.
Visit the [Wiki ](https://www.reddit.com/r/Sourdough/wiki/), baking by instinct page to see some resources from others. In fact, I’d love to add this thread to it if that’s ok with you? Let me know.
Zip 🤐 😊
Your oven spring is impressive!!
Looks well fermented with low hydration. I’m not going to do the cup – gram conversion but assume that this is well under 70% hydration