The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My loafs so far/ sourdough crumb size

Amateurbaker3's picture
Amateurbaker3

My loafs so far/ sourdough crumb size

Hello everyone,

I have already introduced myself in another forum, but here is a brief recap:

I am a newbie to the world of sourdough baking and have only started experimenting with it a few months ago. I was mostly interested in creating a gluten free loaf that was as similar as possible to regular bread, due to my food sensitivities and I have successfully managed to create a close enough version. I have been also experimenting with regular flours such as whole grain and most recently spelt. In fact, as I am typing at the moment, I have a rosemory and olive spelt loaf baking in the oven! :)

I still have a lot to learn about sourdough, but one thing that I noticed with all my loafs is the close textured dense crumb, which I don't mind, but would love to see an open light crumb at least once. I am assuming the way to achieve that is probably to use a strong white flour at least partially in the recipe, which I have avoided to this point, or perhaps it is a result of the ratio of starter to flour used in a recipe. I would really appreciate some feedback from experienced bakers in here. How do you achieve that perfect crumb and rise in the oven. Thank you!

Amateurbaker3's picture
Amateurbaker3

Amateurbaker3's picture
Amateurbaker3

Amateurbaker3's picture
Amateurbaker3

Amateurbaker3's picture
Amateurbaker3