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This is extremely helpful! If right now mine is falling under the first picture under Nicely Fermented, how do we get it to look like the 3rd or 4th in that row? Is mine just slightly underfermented?
hellokacey
Ohhh i needed this thank you!!!
CentaurLion73
What is the goal? Anything on the second line and which is considered a better crumb the “Well” or “Very Well” fermented?
Due_Judge_7218
I use a recipe that is ~30% whole wheat flour. Is this chart if an ideal crumb structure still applicable?
7 Comments
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This is very useful thank you!
Made by u/ninnima [here](https://www.reddit.com/r/Sourdough/s/hQi0XLgmOS)
This is extremely helpful! If right now mine is falling under the first picture under Nicely Fermented, how do we get it to look like the 3rd or 4th in that row? Is mine just slightly underfermented?
Ohhh i needed this thank you!!!
What is the goal? Anything on the second line and which is considered a better crumb the “Well” or “Very Well” fermented?
I use a recipe that is ~30% whole wheat flour. Is this chart if an ideal crumb structure still applicable?