How do you know if your sourdough is too acidic? How does too much acidity affect the crumb of the Bread?
Has anyone tried a recipe with Rye and Red Fife? Before experimenting here wanted to see if anyone has tried these together...
Thinking of modifying the tartine Rye recipe with 50% Bread/33% Red Fife/17% Med Rye...
I'm considering making this Danish rye bread that calls for "malt syrup": https://foodgeek.dk/en/danish-rye-bread-recipe/
I don't have "malt syrup" and I have almost no experience of malt in any way (well, apart from drinking beer :-)). But I do however actually have 1 kg of this beer rye malt: https://bestmalz.de/en/malts/distillers-malts/best-rye-malt/
Does anyone have any leads on where to buy oval-shaped proofing baskets/banneton/brotform online that will ship in a reasonable amount of time? Although Amazon and a number of other retailers list these baskets on their websites, all of them have shipping times of 4-6 weeks, while round baskets are more readily available.