Only A Guess.....you need to Score Deeper to let it rise easier. Or...Too hot temperature. I Think the scoring might be a better guess. The loaves look delicious. Aria
Any Home Bakers Here?
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yum, that looks so good!!
Now hungry !
That makes sense (they were baked in a convection gas oven at 400°).
I really need to get a sharper blade to score the loaves, it would make me able to get them in the oven quicker.
Thanks for the help!
That bread is so beautiful I can smell it from here, and it is positively mouth-watering! I don't even care about the shred!
You dehydrate the starter that contains the yeast . When the starter is good and dry you can break it up with a mortar and pestle until It looks somewhat seeds . The dry starter protects the yeast . I have done this with beer yeast when I was making home brew . Now here with beer, you are getting strait yeast as the beer ages the yeast builds up on the bottom of your bottles . You pour off the beer there and there you have it beer yeast . You can dry it or save it in a small dropper bottle liquid form and refridgerate . I have used both ways . Hears something you won't believe, that you can use beer yeast to make some wonderful pizza crust bread it will impart a flavor depending on what kind of beer you have made and the yeast you are using. I know a secret for making the best elderberry wine I have ever had . It is out of this world . It took me 4 years to figure out what I did the first time I made it . I couldn't figure out what I had changed the second third and fourth time didn't turn out . But then a friend asked me If I had made some of that top shelf wine he wanted to buy some . I wouldn't sell any I just gave him some the first time . Well at that moment I started thinking about what I had done and guess what( Bingo! ) I remembered the missing step . And it's a real gamechanger I use only the wild yeast that is on the berries . Most people use champagne yeast but then you have to use campden tabs to stop fermentation now you are going to get a headache the next day . If you get wild yeast there is a good chance of getting the wrong yeast ( vinegar yeast ) but the missing step killed the vinegar yeast . I avoided this discussion because when I get started I can't stop talking about yeast . It is amazing ! Don't get me started as I have a passion for making every ting from scratch and 40 years ago I got this book and I consider it priceless if .I can find it I will tell you the name and title it's been packed away for many years You may have to remind me later ( old timers disease ) Love, Mark I will probably get all kinds of know it all wizards that's why I keep it to one or two words . If you want to know something send email message I will get back to you .
If they are still hot I will be over ASAP ! Slap some butter on those babies !
You can let it dry on waxed paper. After a couple of days, peel it off and turn it over to dry the other side. break it up and store in a ziplock bag for several years.That's very interesting, can we dehydrate sourdough without the dehydrating machine?
The dried starter needs to be rehydrated and bubbling as a liquid though.
Nice!
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