Tips and Tricks Learned
Welcome to our sourdough haven! Whether you're a novice or a pro, these are the tips and tricks I've learned along the way that will help you master the art of sourdough baking. From starter creation to perfecting the crust, we're in this together. Join the conversation and share your new discoveries. Let's bake up some sourdough magic together!
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Refrigerate Your Starter
If you're not planning to bake frequently or prefer not to feed your starter daily, storing it in the fridge is a good option. I typically take mine out on Fridays and give it a feeding to prepare for weekend baking sessions.
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A Kitchen Scale is Your Friend
While many recipes use cups rather than grams for measurements, I've discovered that investing in a kitchen scale improved my bread significantly. It's become one of my secret weapons for better baking results.
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Rice Flour is Magic
After struggling with my dough sticking to the banneton for too long, I tried various remedies like AP flour and homemade rice flour, but nothing worked. Finally, I bought rice flour, and the dough slid out easily. Trust me, save yourself the struggle and get some rice flour—it's a game-changer.
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Find Something to Catch Your Starter
At some juncture during your sourdough journey, you'll likely encounter an overflowing starter – it's practically a rite of passage. Be prepared by having something on hand to catch the overflow; personally, I opt for a cake pan.
