how do i get better? (new to TFL and sour dough)
Im new to TFL and hope this is the right forum to post (otherwise im sorry) ;)
Im a 28yrs. old Danish (the country not the pastry ;)) MA student/mother, loving various branches of the cooking world, especially fondant cakes and a nice family meal.
I just started using sour dough (after many yrs baking with dry/wet yeast)and think there's room for som critique and pointers.
The sour doug is bubbly and smells like a nice beer. However I can't get the dough to rise as mutch as I'd thought it would.
Here's todays loaf (was slow fermented for 24hrs.) made with organic flour, sour dough, water, pinch of salt and a dash of hunny.
the top looks nice and had a cheewy/crunchy bite to it. The dough was actually wery wet and i had to apply more flor in order to knock the dough down after its first rise. It got stuck to the basket and I had to re-knead it before baking. (high temperature with water in the bottom of the oven for the first 10min)
the inside had a nice taste to it.
how do I prevent this split?
thank you for your help B)