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0 karma0 postsjoined about 1 month ago

Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though. Could I have pushed it more? Thanks!

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From Reddit - r/breadit: Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though. Could I have pushed it more?

#flour#kyrol#hydration#sourdough#accidentally#photo#discussion#englishlanguage
about 1 month ago