Sour dough - starting from scratch, day 5 / Neubeginn eines Sauerteigs, Tag 5
6 years ago by muscara (67)
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Der sieht schon ein bißchen strange aus, finde ich - wenn er dann auch noch so riecht wie beschrieben, würden bei mir alle Alarmglocken läuten.
Aber ich hab keine Ahnung.
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Is it getting bubbly?
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@breadcentric Not really - there are some bubbles but no real 'activity'. I'll just go on, I knew that wheat sour dough is difficult when I started it. Perhaps I need to make several breads till it's stable.
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It doesn't look bad. Have you considered trying a lower hydration?
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