New member from Finland
Greetings from Finland. I found this site about a week ago and it's really fascinating, especially when there are so many sourdough fanatics, I mean specialists here. I have only just started baking with my own rye starter couple months ago and only yesterday did it turn out well enough. I'm quite a perfectionist with it. I'll post some pictures as soon as I figure out how. It's a tricky thing to bake with a gas oven, especially the white breads because they don't get the color the same way when the flame is in the bottom of the stove. I have one question to those who bake sour rye bread: how do you bake it so that the crust is hard and tasty and also the crumb is full-baked and NOT STICKY? Somehow my breads are too moist inside to my taste, even if I bake them for two hours...this I just can't figure out.