I'm finding sourdough baking to be quite a challenge. It is nice to finally have some successes. Learning from mistakes from the last time. I finally managed to get a nice crust and a light and fluffy crumb (inside part). No yeast, only sourdough levain.
Now all I have to work on the surface tension of the dough so it rises more upward that outward.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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