#problem with high-hydration dough is that it's real hard to work with so gotta build some skills before can move onto those

[why-the-heck-not]

2nd batch of sourdough! Lots better than the first, actually got some crumb structure this time (bc the starter is finally ready for bread)

#it's 70% hydration 20% starter and 16h bulk fermentation & 6h of proofing #I think I like the 70% hydration for now #it's still enough moisture to get that open structure but easy to work with #(hydration is the thing that makes the crumb structure open&tender so kind of the higher hydration dough u have the better the bread but th #problem with high-hydration dough is that it's real hard to work with so gotta build some skills before can move onto those #like some professionals even make 100% hydration doughs) #(the percentage is like how much water you have in comparison to the flour: 100% is like if u have 500g of flour you also have add 500g of #water or like 70%: 500g flour and 350g of water) #this is just a 250g of flour one tho bc I live alone and don't want waste/my freezer full of bread #idk if these interest anyone but idc it's my blog I'm going to be posting abt sourdough #should make up a tag for these #elvis bread #it's that one ^^ for now until (if) I can come up with a better one bc my starter is named Elvis #sourdough #april 2024 #2024