The only difference is that I failed to form a battard and substituted 150g of white flour with whole-grain flour, that’s all.
TheTobruk
My friends who I invited over and surprised them with this bread said it tasted amazing and we ate almost the whole loaf sharing it between us three.
NorcalRobtheBarber
They get less shitty each time. I had a long time of mediocre loaves. We ate them all. I still get a dud every now and again. Good progress!
Cone10Redux
Yay! Don’t give up! Take any failures as learning opportunities. Every bake has variables that can affect your results. I started baking just before COVID and my loaves have improved a lot (read: consistency) now that I take notes. I can compare summer vs. winter loaves and times I’ve had to rush through or delay the process. Flavor and taste is more important than aesthetics IMO. Look great! 😎
Odd_Abbreviations314
Anyone with more knowledge please correct me if I’m wrong. But I believe using different types of flours might mean amount of water in recipe has to be adjusted.
5 Comments
Followed this recipe [https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr) suggested by u/CommunicationWild102 in my previous post: [https://www.reddit.com/r/Sourdough/comments/1htetz1/guys_i_know_my_first_sourdough_is_shitty_but_will/](https://www.reddit.com/r/Sourdough/comments/1htetz1/guys_i_know_my_first_sourdough_is_shitty_but_will/)
The only difference is that I failed to form a battard and substituted 150g of white flour with whole-grain flour, that’s all.
My friends who I invited over and surprised them with this bread said it tasted amazing and we ate almost the whole loaf sharing it between us three.
They get less shitty each time. I had a long time of mediocre loaves. We ate them all. I still get a dud every now and again. Good progress!
Yay! Don’t give up! Take any failures as learning opportunities. Every bake has variables that can affect your results. I started baking just before COVID and my loaves have improved a lot (read: consistency) now that I take notes. I can compare summer vs. winter loaves and times I’ve had to rush through or delay the process. Flavor and taste is more important than aesthetics IMO. Look great! 😎
Anyone with more knowledge please correct me if I’m wrong. But I believe using different types of flours might mean amount of water in recipe has to be adjusted.