Hi! I’m new here and just starting on my sourdough journey. I love that it’s such a fun learning experience as well as the perfect mix of science and creativity!
Above are images of my attempt at the no knead sourdough recipe on this site. I was so pleased with how tall the loaf got because I’ve attempted this recipe before and gotten hockey puck loaves as the result. I feel like I’m finally getting the hang of determining when my starter is thriving.
I don’t have a lame so I scored with a steak knife. Don’t have a proofing basket so I used a bowl lined with a towel. Don’t have a thermometer so it was a little under done. Whoops. Looking forward to those items in the future.
I included a crumb shot because I’d really love a less dense/more open crumb. I’m wondering if that’s realistic for this recipe and if there’s any advice anyone could offer to help me achieve that.
Happy to be here. Looking forward to learning lots!