6
I finally figured out why my sourdough kept coming out gummy, 8 months of wasted flour later
I used to just wing the hydration based on feel, but after switching to weighing everything and keeping a 78% hydration loaf, it's night and day, so has anyone else had that moment where one small change fixes a problem you'd been fighting for almost a year?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.