You are reading a single comment by @Bainbridge and its replies.
Click here to read the full conversation.
-
Ollie, looking at your blog I would say your dough looked a bit low on hydration - generally the wetter the better. Getting a banneton or two will make a bit difference as when the dough is looser it needs the walls to help provide the structure as it rises - if the banneton is ridged then it also makes the loaves look nicer too.
Bainbridge
Cheers for that. I've only just started, so I don't do anything, yet. What would you advise? Any sourdough habits, bad or good, are yet to be formed :-)
Away for a few days so will just feed and keep in fridgo.