How do you know if your sourdough is too acidic? How does too much acidity affect the crumb of the Bread? Log in or register to post comments Dough stays sticky, lack of gluten are signs. Without gluten, the "crumb" would be dense and appear not/under baked. Log in or register to post comments
Dough stays sticky, lack of gluten are signs. Without gluten, the "crumb" would be dense and appear not/under baked. Log in or register to post comments
Dough stays sticky, lack of gluten are signs. Without gluten, the "crumb" would be dense and appear not/under baked.