Overall I’m pretty happy with my first sourdough loaf at first glance, although I do think I got too much color on the top.

Its still cooling, but I’ll make a post with pictures of the crumb when it’s done.

Thanks to Claire Saffitz, I would have definitely ruined it if I didn’t watch/read her NYT guide at least 10 times in preparation.

  • sqwEnglish
    1·
    13 days ago

    i tried baking with rye, i found it very gluey in consistency

    • micgerne@lemmy.dbzer0.comEnglish
      3·
      13 days ago

      are you adding enough water? I had the same issue with my first few rye loaves, added more water than I normally would with wheat flour and it drastically improved.