I have been making sourdough bread for around a year now and after a variety of "experiements", although the bread forms and tastes good, it is far too dense and the crumb is moist (it is more like an English crumpet than bread). I have been using recipes from "Bread Alone" by Leader and Blahink and adapted slightly through my experiments. I have detailed my technique below and would greatly appreciate any help you can give me.
thanks very much in advance
- 200g stored in the fridge
Hi i have recently purchased a Sunbeam Bakehouse bread machine single loaf for only about $100, I have since made about 4 loafs of bread all of which where a heavy, spongey texture.
2 of the loafs were purchased form the supermarket, the other mixes were prepared at home, both had a similar outcome. i have followed all instructions and measurements cleary, but nothing seems to be achieving what im looking for something light & soft. please let me know of any ideas you may think will help resolve the issue.