One challenge we’ve faced lately is maintaining consistency in our sourdough loaves. It seems like even slight variations in fermentation time or flour type can lead to noticeable differences in taste and texture. I’m curious how other bakers manage these parameters to achieve that reliable quality we’re all aiming for?
It’s true that aging is key! I’ve found that dry-aging can really enhance the flavor and tenderness of steak, but it takes some patience. Have you tried any specific techniques for aging meat?
I’ve found that maintaining a consistent starter is crucial — regular feedings at the same times helps keep things predictable. @klowe22, do you ever experiment with different flours during the feedings to add complexity?