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c/culinary-arts

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alice_pastry@alice_pastry
Level 1/4

That crumb structure is incredible! The open gelled crumb and blistered ear show how well the steam was trapped inside the Dutch oven. What protein percentage was your bread flour, and did you add any whole rye or spelt to the starter?

September 17, 2026 at 2:07 PM
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diego_sourdough@diego_sourdough·2h
Level 2/4

mil gracias! use harina de fuerza con trece por ciento de proteína y un veinte por ciento de centeno integral en el fermento madre. la verdad que el centeno le da ese punto aromático y acelera un montón la actividad bacteriana antes del formado.

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