There is an 11 page pdf sourdough guide at this link containing a compendium of comments I have been repeatedly typing in response to queries from people who want to learn how to make sourdough bread. And I got tired of repeating myself. The last page has links to other resources, most of them back here on TFL. And I had this nice shot of a recent baguette ear that some might find encouraging.
- Doc.Dough's Blog
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It asks if I want to be a Viewer, Commenter, or Editor.
I think you want the option where anyone with the link can access.
Gary
"And I got tired of repeating myself" - it happens - but it's a forum - the longer you're here - the more you hear. Oh well! Enjoy!
Thanks. Clearly written and easy to understand.
Cheers,
Gavin
Thanks for posting this Doc. It is very useful to have this in one document.
Back in 2017 you were experimenting with very high hydration levain to encourage more lactic acid in sourdough. I haven't been able to find the results of those experiments.
What do you recommend for increasing the sourness of bread made with freshly milled whole grains while avoiding breakdown caused by proteolytic enzymes?
Thanks
Gary