Basil & Bloom | Sourdough
@eatbasilandbloom • 303,400 subscribers
Videos
In sourdough baking the aliquot method as well as percent rise charts can be helpful in determining when your sourdough’s bulk fermentation has finished. The issue is that these can quickly turn from a solution to a crutch that will limit your versatility as a sourdough baker. While you’re using these crutches make sure you’re internalizing all of the classic signs that bulk fermentation is finished like a risen, lively sourdough covered in bubbles. #sourdoughbread #sourdoughtips #sourdoughbaking #bakersoftiktok #breadbakingtips #sourdough
Basil & Bloom | Sourdough33,100 views • 1 year ago
"Burnt" is objective. "Too dark" is subjective. But why your sourdough bread bakes up to golden/mahogany is WAY more interesting than telling someone that their bread is too dark. Ever wonder exactly why sourdough turns from pale dough into dark crust in the oven? Here is what's happening under the surface: The wild yeast and bacteria in your starter break down the flour's complex carbohydrates into simple sugars. When you bake, those leftover sugars mix with amino acids leading to the Maillard reaction AND caramelization meaning you get a deep, rich flavor and a crispy caramelized crust. If your crust is struggling to achieve any level of color, you may be under fermenting your dough. Are you team dark bake or team blonde bake? #sourdough #sourdoughbread #sourdoughbaking #bakersoftiktok #sourdoughstarter
Basil & Bloom | Sourdough17,800 views • 6 months ago
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