The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


utahcpalady's picture

So I have been messing with my non acidic starter to see if I could correct that and get some sour to my sourdough.  I added 1 tsp of cider vinegar to one starter and fed it after 12 hours, then 1/2 tsp to another starter and fed it 3xs (every 8 hrs), and then made a control loaf that was with the original starter.  Now I don't have proofing baskets so when I put them in the fridge they were in greased glass bowls, so I think I can correct the shape.  The one loaf that had the best shape I just plopped out of the bowl onto the stone and didn't try to gather up the bottom before placing it on the stone, like the others.  Live and learn, and hope for baskets for Valentines day.

mariacuellar's picture

Hi baker friends,

I have a question for you. How do you feel about burnt loaves? I read a quote in Dan Lepard's The Handmade Loaf said by Johan Sorbergs, a baker in Stockholm, saying that "Today burnt crusts are viewed as deadly at worst... But without the penetrating effect of the browning and charring, the crumb flavor is thin." Is it true that to get a better crumb flavor the crust has to be nearly burnt? Or does the burnt crust ruin the whole bread?

I asked this question in my blog when I tried out one of Jim Lahey's recipes:

Thanks for your sharing your knowledge!


blackhorse16a's picture

Undone Crumb

October 25, 2009 - 3:17pm -- blackhorse16a

I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?


ericjs's picture

Meaning of "creamy" wrt crumb

October 24, 2009 - 12:45pm -- ericjs

I've often read the term"creamy"used, talking about the quality of a good crumb in certain breads. This word has never really made a lot of sense to me, but I assume it's a metaphorical descriptive, like when people talk about wine having "structure". I'm wondering if some one can take a shot defining the qualities of "creamy" crumb in more literal, physically descriptive terms.

AKAlicious's picture

A question about crumb

May 16, 2009 - 10:26am -- AKAlicious

I hope I've put this post in the most appropriate section...

After reading posts on this site for over a year, I finally got around to joining so I could ask a question that has flummoxed me for years...What is meant by "crumb?"  I've been cooking and baking for 20 years but only started baking bread about a year ago.  I know that the word "crumb" is used in reference to cakes as well as breads, but I've never understood what it's referring to and never bothered to ask anyone--until now.  So bakers, can any of ya'll enlighten me? 

Thank you and happy baking! :)


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