I like making bread so I often times bring it to work and social gatherings with me to help it get eaten so I can make more lol. I have a couple close friends who “buy” (basically they’re just paying me for materials) my bread. There’s not a lot of options for actual sourdough in my area so a LOT of people are asking me to sell it. Id actually love to do that eventually! But obviously I want to improve as much as possible first.
The crumb is always tighter in the center, is that a shaping issue? Please give me ALL OF THE FEEDBACK and don’t be gentle🥴
The first pic is a bit of an older loaf, but I’m hoping my lab is good clickbait. Recipe and process on last picture
by Background_Reach7944
11 Comments
Dog would definitely buy 😂 I like a tighter crumb personally and I think when people purchase, they don’t like big holes. Better for sandwiches! I’m curious if tight crumb is partially due to hydration, but yours doesn’t seem very low. I use this tool some reddit guru made for calculating hydration (free, doesn’t require download)
[Sourdough Calculator ](https://swift-building-001624.framer.app/)
I think your crumb looks nice! I’d personally want more color on the crust if I were a buyer!
Crumb is so based on the individual…
I like a tight crumb for sandwiches and soups..
If i have a pasta dish, I like an open crump..
A bread I made a couple days ago for Spanish chicken soup had pickled jalapeños and pickled garlic in it.
Crumb looks yum. I like a crustier bread though personally
Can I pet that dog?
Sorry. I bake bread, I don’t buy it. Looks good, though!
Nope.
Look at German breads, they have crumb that looks tight and ppl are still buying.
Bread is about nutrition and fermentation, not about the crumb or the scores.
Darker crust will have a better aroma but also means thicker crusts
You mean it like a business or micro bakery stand? No. It dies not look nicely developed for me to go to market for this.
No. Under done.
Taste >> wholes