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Cooking is one of the best skills that any person should learn. But baking is one of those special skills that are above generalized cooking. If you’re into baking sourdoughs, you’re in the group belonging to the cream of the breaking community. Baking sourdoughs is a journey, and you necessarily don’t have to learn from your mistakes if you knew what you should do rather.

Here are some of the pro baking tips to improve your sourdoughs this year.

Ensure to avoid sharp knives to score

Just like how the starter undergoes several chemical reactions as it comes up to the basketing stage, the mixture undergoes severe changes inside the oven. Hence, with the use of fine cuts along the exterior of the dough. This is done to stop unnecessary bloating or expansion.

If you want the best version of your sourdough, using a bread lame is the way to go. With the double edges metal razor, it’s extremely convenient to do the cutting when you’re struggling with even the sharpest kitchen knife.

Learn about starter feeding beforehand

The starter preparation is just as hard as any other crucial step in sourdough making. But most people would experiment with the starter to realize that it just doesn’t work that way. If you’ve used to feeding the starter regularly, even though it might make sense from a logical aspect, the feeding must be done after observing the condition of the starter. If not, you’re only going to more or less overdose and that doesn’t do any good.

Use the appropriate mixing apparatus

Mixing the ingredients for the sourdough is probably the first most important preparatory stage if you ruled out the stage you have to make them stir-worthy. In doing so, there are many ways how you can stir the mixture that vary according to the movement. This movement is going to be one of the reasons why your sourdough either comes out well or doesn’t.

For example, using a classic dough whisk is the standard chef’s apparatus of mixing. This is to ensure the most favorable ergonometric attributes towards the mixture. While a spoon cannot fulfill it, a whisk of the ideal standard would ensure that the mixture ends up in the perfect condition.

It’s crucial that you pay attention to the dimensions of both the handle and the whisk. If you didn’t there’s a good chance for you to end up with a size that doesn’t complete your mixing bowl and the volume of the mixture.

Avoid baking with the basket

If the basket is made out of a material that’s immune to oven heat, it might look like a logical thing to do given that proofing more or less helps you to preserve the shape of the basket. But in doing so, you’re hindering the natural expansion and paving the way to versions of undercooking even if you time the oven right. If the dough isn’t proofing, there’s a problem with the mixture, and the answer isn’t baking with the basket.

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