Frequently

Asked

Questions

Why does my finished bread seem shiny and almost gummy?

• Glossy translucent cell walls in the bread show that you fermented the bread correctly and handled it carefully, it’s a good thing. Although, if you firmly press on the baked crumb and it sticks together and doesn’t spring back, it isn’t fully baked. You may have your oven set too high and not fully baking the inside.

What do you bake your sourdough in?

• I use a Dutch oven with a lid. Any 5 qt. + dutch oven will do, just make sure it can withstand 500ºF temperatures.

What is your best tip for getting a good oven spring?

• There are multiple factors into getting the best oven spring. Building strength in the gluten during the bulk fermentation is a big factor; stretching and folding the dough enough will create strength. But, assuming you’ve done everything right, shaping your dough correctly will play a big difference in giving you the best oven spring. Find my shaping videos on my IGTV.

Why do I have to discard starter?

• If you don’t discard, it quickly builds up and requires so much flour for feedings that it becomes unmanageable.  The more starter you have, the more flour & water you have to feed it.  You can keep your discard in the fridge (up to a week) and use it in “discard” recipes. You can find a lot of discard recipes on King Arthur and I plan to write up a few of my favorites soon. 

What kind of flour do you feed your sourdough starter with?

• I use a 50/50 blend of all-purpose flour and white whole wheat flour, both King Arthur brand.

What hydration is your dough?

• My sourdough is always high-hydration, usually ranging from 78-80% hydration.

My dough doesn’t hold its shape like it does for yours, how do you get a firm dough to score?

• Again, shaping your dough plays a big role in preparing it for scoring. Shaping it correctly creates a tight “skin” on your dough that holds it in shape, then doing a 12-18 hour cold-proof overnight really helps it hold its shape.

What’s your favorite flour to work with?

• I like to use local, organic flour but if that’s not available to you, I suggest King Arthur.

How do I keep my flour crust white while it’s baking?

• Don’t take your lid off too soon or else it will brown your flour. I take the lid off for the last 5-8 minutes of baking only. That way it stays nice and white for high contrast designs.