I used mostly the Farmhouse on Boone recipe steps, but I baked at 450. Used rehydrated Carl’s Oregon Trail starter. We thought it tasted great! But does it look like it’s supposed to? lol
by Lost_Garden_8639
4 Comments
Maverick-Mav
It looks like what I would go for. Some people go for huge holes, some for a tight crumb. Some like a thin pale crust, others dark. Only you can really say. Plus, taste is king.
That said, the holes do tell a story. I see no sudden burst that happens when underproofed, and no collapse from overpoofing. So, like I said, it looks good to me. Great job for a first time sourdough!
4 Comments
It looks like what I would go for. Some people go for huge holes, some for a tight crumb. Some like a thin pale crust, others dark. Only you can really say. Plus, taste is king.
That said, the holes do tell a story. I see no sudden burst that happens when underproofed, and no collapse from overpoofing. So, like I said, it looks good to me. Great job for a first time sourdough!
Looks sooo good. Bet it tastes amazing 🤤
It looks perfect.
It looks great!!