submitted 2 months ago by Okokimup@lemmy.world to c/bready@lemmy.world

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In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional.

I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.

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[-] clif@lemmy.world 11 points 2 months ago

For the dumb people here (me), could you explain what an "ear" is in this context please?

[-] subtext@lemmy.world 9 points 2 months ago

Not OP

Sourdough ears are the flaps of dough that peel back and away from the main loaf when baked.

https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears

[-] clif@lemmy.world 2 points 2 months ago

Thanks!

[-] sour@feddit.org 7 points 2 months ago

It's the form of the crust. It only happens when the oven rise (the amount the bread grows in the oven) is good, which needs quite a few things going right, from amount of fermentation, to temperature, to good gluten network development etc.

[-] clif@lemmy.world 1 points 2 months ago

Thank you!

[-] SpaceNoodle@lemmy.world 2 points 2 months ago

I'm so sorry to hear that. Hope you manage to avoid it next time.

[-] verity_kindle@lemmy.world 1 points 2 months ago

Stunning!

this post was submitted on 31 Aug 2024

84 points (96.7% liked)

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