Suthseaxa
Senior Cook
My first attempt at a sourdough was not a scientific affair. It was pretty much a "this seems right, that looks ok" metho, which I actually prefer. The result is below:
I cooked it inside an earthenware casserole dis, hoping for a better crust, but my crust was nowhere near as good as I have made without one. Either I'm doing it wrong, or all this talk of steam inside a dutch oven/casserole dish is not all it's cracked up to be (I'd guess the former!)
Either way, I think it came out rather well for my first attempt. Any tips of making it taste a little more sour, though? I had a very wet dough, which apparently not very conducive to the production of acids. Could that be the problem?
I cooked it inside an earthenware casserole dis, hoping for a better crust, but my crust was nowhere near as good as I have made without one. Either I'm doing it wrong, or all this talk of steam inside a dutch oven/casserole dish is not all it's cracked up to be (I'd guess the former!)
Either way, I think it came out rather well for my first attempt. Any tips of making it taste a little more sour, though? I had a very wet dough, which apparently not very conducive to the production of acids. Could that be the problem?