September 23, 2017 - 4:15pm
Natural Yeast Won't Brown
After a fair amount of trial and error, I've realized that the yeast that I have cultivated at home works great for rising and giving good flavor, but if I use only that yeast, my loaf simply does not brown. My current theory is that my sourdough starter quickly consumes the sugars in the dough when set to rise, and sugars are required to brown. Any ideas on this? Thanks!