Baking in England
Hi everyone, this is my first post and I am a beginner baker...
I visited San Francisco for the new year this year and returned with a sourdough obsession...
I spend hours fiddling with starters/temperatures/different ovens/different vessels/flours etc...but my bread is still not where I want it to be although I always find a way to eat my bread as I’ve put so much love and effort into it ...my partner on the other hand would still rather buy shop bought sourdough bread...
So, I’m still doing something wrong...I usually find that my dough seems really too wet at the bench rest shaping stage and am wondering if this is where the problems lie? And am wondering if baking in England is hugely different from the States? I know our weather is a bit different, maybe our flour is different...?
Should I try adding a percentage of extra flour?
Does anyone have any insight into converting US recipes to UK?
Any UK bakers out there?
Hope to master this bread thing one day...and would hugely appreciate any insights.
Many thanks ?