October 17, 2012 - 10:54pm
Experimenting with scoring sourdough
Hello Fellow Bakers!
I have been learning from many of you, whether you know it or not. David had a great post about scoring, minioven always has good advice, and many others, which I did not mention, thank you! I just wanted to brag a little. :) This is white sourdough I baked several days back and scored it like wheat levain at New Seasons (those of you who live in Portland, may know what I am talking about). As usual, any critique and advice are always welcome! Thanks for looking. :)
Share
Nice loaf! Scoring is always a bit nerve wrecking for me, I think you did a great job! I tend to always do it the same boring way, afraid of trying new designs...
I should be a bit more adventurous... ;-)
Thanks, Sally! If the dough looks particularly good, I, too, am loath to experiment. :) So your dough must be exceptional!
Your Bread looks Fine.
I agree that the scoring tutorial by david Snyder, has been a big help for those of us exploring the beautifull Art of Artisan Baking.
Carlos Barajas
I'm glad you found the scoring tutorial helpful.
David
Carlos and David, thanks for your replies. This site is like a gold mine of experience. The information here is really amazing.