Top Tips!
A few top tips to help you raise your sourdough game!
- Don’t be afraid, it can sense your fear.
- Get hold of an established starter for better results.
- Wooden or silicone utensils and glass bowls are best—don’t use metal.
- Use local organic flour with at least 10% protein and filtered water.
- Make sure your starter is in top form before baking—feed twice and do a “float test” if in doubt.
- Start with a low hydration recipe to get the hang of things and measure everything with a digital scale.
- Stick with the same recipe and the same flour until you get consistently good results.
- Watch the dough not the clock; timings are temperature dependent and patience is a virtue.
- For best results, bake cold dough in a very hot oven and cover for the first 20 minutes to trap steam.
- Don’t be discouraged if you don’t get a great loaf; flops make the best breadcrumbs.
Hi Ange,
I have been enjoying your beginners and Artisan recipes which I purchased from your website. I have also been watching your your videos from the Kitchen Warehouse demonstrations. So far I’ve had great results and am secretly very proud of myself!
I would like to start adding seeds to my sourdoughs but I’m a bit confused. Should I soak the seeds first using a portion of the water required in the recipe. Then, do I through in the seeds and soaking water all in? What would you recommend? Ive been looking for a seeded sourdough recipe on your website but havent seen one. I love your work and your videos…keep them coming (maybe a Babka demo…Yum!!) Cheers Lisa