This weekend I baked the second batch of bread from my newly-minted sourdough starter (so new I haven't named it yet). The first batch was edible, although the crust was not as crisp as I would have liked, and the holes in the crumb were uniform.
Hi all
Have been reading all the latest posts, and I have GOT to try CB miche - looks absolutely amazing.
Back to my post -
I bought a loaf of white sourdough (shock! horror!, but its the first time in the last couple of months) -
and the texture on the loaf is wonderful - small, consistent bubbles inside, light, thin crust and
really soft and fluffy inside.
All the loaves that i've been baking are really tasty, but tend to be a bit heavy and dense inside.
How to I achieve that fluffy texture?
Thank you
HP
