March 17, 2018 - 12:54pm
SF Country Sourdough with AYW
I have recently been using AYW in a variety of bakes, and today tested Glenn Snyder’s SF Country SD by substituting 50% of the usual hydration with AYW and added my usual 5g Barley Malt Syrup. The result was its characteristic dark crust but with a greatly improved rise; I now wait for the morning to see what its crumb reveals.
AYW is proving to be a rather useful and pleasing variant to my normal weekly bakes!