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After 23 tries, I’ve finally achieved the perfect crumb structure in my sourdough bread! My breakthrough came at attempt No. 18, after receiving a starter from a friend. We discovered my previous failures were due to the starter, not my baking method. However, attempts 18 to 23 still faced challenges due to my starter feeding technique.
Through persistent experimentation, I adjusted my feeding method until I developed a robust levain. This led to baking the flawless loaf No. 23—airy, flavorful, and exactly as I envisioned!
Thanks to the supportive sourdough master Cheryl for your encouragement. I’m excited to continue refining my skills and exploring new sourdough creations!
Flour : protein 12.7%
Recently found this Superior Bread Flour from @primafloursg which is unbleached and no chemical additives added
Feeding: I added some Spelt Flour from @bobsredmill during the feed.
Hydration: usually I used 75% but this time I used 72%
Sourdough recipe
Bread Flour 200g
Starter 40g
Water 145g
Salt 4g
#chrizelynkitchen #Chrizelyn #chrizelynx #sourdough #bake #bread #Recipe