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Three percent.

In this size loaf, that’s only 9g of water.

That’s not even two teaspoons!

If you go back a couple posts, I was talking about how I believe my flour has changed recently. Same brand of flour, but the flour itself seems weaker and can’t hold as much water. It’s almost like baking with all purpose flour instead of bread flour.

A few people commented and they noticed a difference too! We hypothesized that maybbbeeee with all the craze earlier this year for flour, the growers and millers had to change to faster growing, lower protein strains to keep up with demand. I have no real evidence of this outside of a few anecdotal examples. But it’s a theory that seems very plausible.

Heck, I know crops change season to season, I understand that different growing conditions can lead to different protein levels in the grain. That’s kinda the beauty of flour isn’t it? It’s not made in a lab. We have to learn to work with the changes, with nature, not fight it.

So inevitably, folks asked, what do we do now? And my suggestion was to just drop the water 2-3% and see what happens.

So I did the same. Same flour as that post. Same recipe as that post. Just 3%, 9 grams, not even two teaspoons less water, and bam! Back to a beautiful airy even crumb and delicious loaf.

If you’re looking for cut/paste recipes, #sourdoughbaking probably isn’t for you. But if you love the joy that comes from learning and growing in a new skill, solving problems, and learning to trust your gut, then welcome aboard the #sourdough train 🚂🚂

Btw, this recipe is my newest.

It’s the “Rosehill Sourdough 2” in the ebook, page 25. It uses a long autolyse to maximize enzymatic activity to help achieve beautiful crumb structure without kneading. Just heads up, if you haven’t heard, I did 3% less water than what the #recipe calls for 😂

proofed in @flourside_ small oval
scored with @wiremonkeyshop Arc
baked in @brovn4bread
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