/ck/ - Food & Cooking

>>11500119
also keep in mind that if you're gonna add dried fruits (like figs, dates, dried cranberries, whatever), you might want to consider soaking the fruit in hot water for a bit and then draining it before adding it to the dough. you don't want the dried fruit to sap moisture from the dough that you fold it into.

as a homecook? like 7/10. i rarely use recipes, and i'm good at cooking both meat and veg, but i never cook seafood. also, i'm 9/10 at baking sourdough bread.

>>11282401
nice blisters! i see lower in the thread that this was your first time making sourdough — congrats! the longer you have your starter, depending on how you feed and care for it, the stronger it will be and the faster fermentation will happen (depending on the temp).

>>11282456
good effort!

>>11283522
this is a better crumb than i expected given how dense and low-gluten rye is.

>>11283681
try to invert a cookie sheet on a rack below the one your baking vessel/stone is on. it'll help deflect some direct heat from the bottom of the oven.

>>11285590
there are a lot of variables including flour type, temperature, the amount of starter, how well and tightly the dough is shaped, and what you bake in/on. if you're using a large amount of whole wheat flour, make sure you don't skip the autolyse step, and up your hydration a bit.