October 17, 2012 - 10:54pm
Experimenting with scoring sourdough
Hello Fellow Bakers!
I have been learning from many of you, whether you know it or not. David had a great post about scoring, minioven always has good advice, and many others, which I did not mention, thank you! I just wanted to brag a little. :) This is white sourdough I baked several days back and scored it like wheat levain at New Seasons (those of you who live in Portland, may know what I am talking about). As usual, any critique and advice are always welcome! Thanks for looking. :)
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Nice loaf! Scoring is always a bit nerve wrecking for me, I think you did a great job! I tend to always do it the same boring way, afraid of trying new designs...
I should be a bit more adventurous... ;-)
Thanks, Sally! If the dough looks particularly good, I, too, am loath to experiment. :) So your dough must be exceptional!
I'm glad you found the scoring tutorial helpful.
David
Carlos and David, thanks for your replies. This site is like a gold mine of experience. The information here is really amazing.