Published On Feb 28, 2022
Baking, Cooling, Baking your Sourdough - could this result in a tastier and tangier sourdough bread? A very sour sourdough is something many home bakers are chasing for. It's worth a try and let me show you what happened!
I also felt in a moral experimental mode and made a dough using the bassinage method. It allowed me to push the hydration of my dough up to 105%. Meaning that the dough has more water than flour. It's a great way to make your dough even more extensible.
Support and gift me a pack of flour: https://thbrco.io/support-me
Delivery Bakery Video: • Opening Up A Delivery Bakery - part 1
Learn about different starter types: https://www.the-bread-code.io/recipe/...
Get the pH Meter: https://thbrco.io/ph-meter-advanced
Chapters:
0:00 Intro
0:34 Why is Sourdough sour?
1:33 Boiling temperatures of acidity
2:30 What happens during the bake?
5:00 The experiment
8:46 Results
#sourdough #bread