While I always see flavor as the most important quality in a loaf of sourdough bread, close on its heels is definitely texture and overall eating quality. There's a lot that goes into what makes a loaf "eat well" (i.e., makes...
While I always see flavor as the most important quality in a loaf of sourdough bread, close on its heels is definitely texture and overall eating quality. There's a lot that goes into what makes a loaf "eat well" (i.e., makes it a loaf of bread you want to eat!), and everyone has a personal preference. But for me, an even and open interior is high on that list.
The post How to produce an open crumb in sourdough bread: A guide to lighter, loftier loaves appeared first on the King Arthur Blog.
