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I'm gonna try that. Thanks!

Here are two sourdough baking routines that result in fairly soft crust, without
sacrificing a soft, chewy crumb:

Both loaves came from the same dough batch, and were both baked in the same
cast...

It must be my flour/hydration/oven/thermometer/technique. I get soggy centers at 190F.
200-205F works best for me. 210F gets a bit dry for my taste.

I don't like super crunchy crusts, either,...

Just a couple of suggestions; maybe you've tried these already:

Throw a couple of ice cubes into the roaster when you put it in the oven, and/or spritz the loaf with
cool water. The idea is to...

This morning I baked 2 sourdough loaves in a Challenger Bread Pan.
The recipe came from Peter Reinhart's book, "Crust and Crumb".
I proofed the loaves in 14" bannetons overnight in the...

You're right: too much water and you get a soggy bottom. You could also use kalua.
My wife likes to add a Tbls of sugar to the boiling water, but that's a little too much sweetness
for my taste.
...

Like I said, it seems counter-intuitive. I didn't believe it either, when I first heard it.
It's gotta be BOILING water.

My favorite as well! I have one additional suggestion.

It may seem counter-intuitive, but here it is: as soon as the cake comes out of the oven,
pour 1/2 cup of BOILING water over the cake.
...

Roy, are you going to try a sourdough chocolate cake?

You win!



I have a clay baker (Romertopf), and I intend to try baking in that. My guess is that you have one
of those French pots, made especially for bread baking, right?

I've been doing a lot of experimentation with baking sourdough bread in the Lodge
multi-cooker:

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and here's my best result to date:

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The recipe involves an overnight (12...

This recipe is really good. I baked two loaves in cast iron pans, and one+ disappeared
before I could get a picture of it! I scored the top of the loaves so the slices wouldn't
be too tall for our...

Try this: www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/

It worked for me.

Here ya go, Roy!

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How did you guess?

Just out of the oven: Sourdough dill sandwich bread

I used this recipe, but I substituted Greek yogurt for the cottage cheese:...

This is a great sourdough sandwich loaf recipe:

https://foodgeek.dk/en/sourdough-sandwich-bread-recipe/#wprm-recipe-container-33898

It takes a while...like 24 hours from starter to table...but...

I'm still working on the simple stuff.

The bread is a sourdough white bread sandwich loaf, baked last night, and
somebody ate half of it before I could get a picture of it.

The sourdough...

There's a lot of good tips on improving oven spring here:

www.youtube.com/watch?v=7rsnmv5FvKE

ScoutHikerDad,

I'll type up the recipe and send it to you via PM. I still consider the recipe experimental,
but so far, so good.

Paul

Nobody paid me nothin' for this:

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Dem Tribbles is da good guys!

Mike,

Sourdough pancakes are a favorite in our house. If you want a more sour taste...and that's the way
we like them...try this:

The night before, in a large glass or ceramic bowl, mix your...

Yes. Stir it down, add the feeding. Stir again.

When you get ready to put it in the fridge, catch it on the rise...don't wait until it settles
down. Don't feed it.

When you put it in the...

During this "shelter in place" era, I've become obsessed with surfing the web for bread
baking tips, especially sourdough. There sure is a lot of interesting stuff out there!

Today's "catch":...