Crumb Rorschach test. What do you see?

  1. I saw your bread and thought I was looking at one of my own loaves. Then I saw your ratios, process, and bake, and realized they are super close to mine.

  2. Surprised you can get such crumb after 6 hour bulk ferment probably due to your levain being only 15%. I’m struggling with this myself. Anything in your progression that flipped the switch to such nice open crumb?

  3. Thanks! Hmm good question. I lost count but would say this was somewhere between my 60th and 70th loaf of sourdough. I’d be lying if I said the crumb comes out this pretty every time though.

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