July 8, 2014 - 4:39am
Crumb of sourdough bread
I've tried three sourdough recipes that do not add use any commercial yeast, but do call for a small amount of whole wheat flour (about 11%). The crumb of the bread is different from bread I've made with instant yeast. It looks shinier and glutinous, and is tougher—almost rubbery. Is this typical of a sourdough loaf?Â