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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

File: 1.38 MB, 2448x2448, 14E32C6E-AA57-4C38-AE60-EB2EF246EEC6.jpg [View same] [iqdb] [saucenao] [google]

15530333

How can I make my sourdough not spread so much? Anonymous Fri Feb 5 15:43:15 2021 No.15530333 [Reply] [Original]

>>	Anonymous Fri Feb 5 15:48:51 2021 No.15530371 >>15530333 SPREAD FOR ME BAYBEE

>>	Anonymous Fri Feb 5 15:51:54 2021 No.15530386 >>15530333 Cook it in a small(er) Dutch oven.

>>	Anonymous Fri Feb 5 16:47:49 2021 No.15530758 >>15530333 I have the same problem. I bought oval bannetons but the dough spreads instead of going upwards.

>>	Anonymous Fri Feb 5 16:51:31 2021 No.15530778 You need to shape tighter

>>	Anonymous Fri Feb 5 16:56:22 2021 No.15530799 >>15530333 >>15530758 If you're not using bread flour, try adding some vital wheat gluten to your flour mix. It will increase protein content and give you a stronger bread.

>>	Anonymous Fri Feb 5 17:27:25 2021 No.15531019 >>15530333 Less water. Simple as that.

>>	Anonymous Fri Feb 5 17:33:25 2021 No.15531058 >>15530333 more flour don't use American recipes if you are in Europe, North American wheat has that GMO strength to soak up water like a cactus

>>	Anonymous Fri Feb 5 17:42:23 2021 No.15531111 File: 2.83 MB, 2816x4032, PXL_20210205_223337389.jpg [View same] [iqdb] [saucenao] [google] >>15530333 Mine has the structural integrity of WT7 when proofing but has a nice shape when it bakes

>>	Anonymous Fri Feb 5 22:50:33 2021 No.15532723 File: 261 KB, 220x137, 1610759875968.gif [View same] [iqdb] [saucenao] [google] >>15530333 you should work on your mother not spreading so much first

>>	Anonymous Fri Feb 5 23:49:31 2021 No.15533018 >>15531111 >Mine has the structural integrity of WT7 when proofing You purposely blew it up?

>>	Anonymous Sat Feb 6 00:06:19 2021 No.15533106 >>15531111 Quads 11 & 11 to make sure you don't forget