/ck/ - Food & Cooking

Hello /pol/. This is my second attempt at making sourdough bread. For reference, I am using this recipe:
https://www.kingarthurflour.com/recipes/artisan-sourdough-bread-made-with-a-stiff-starter-recipe
I am currently on step 10 where you preshape the loaf. My first attempt was not tangy enough and didn't have the best crust due to dehydration of the outer layer during proofing. I have taken further measures to ensure that the outside of the dough stays hydrated this time, and I used a lower hydration starter which is supposed to favor the growth of acetic acid producing microbes.