This is really awesome! I love that people are making sourdough bread themselves. I have been baking sourdough for almost 10 years now I think, and I have never gone back to any bread not baked by myself. It is strange, as soon as you bake yourself, you cannot justify buying bread (for many reasons!). Sourdough baking teaches you so many life skills, it is one of the most amazing practices to "master" - you never really master it, you make progress but the "perfect loaf" is always differed. Enjoy the process and progress, it is one of the most rewarding ones!
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I salute you my fellow baker🤗, hihi. 10 years of experience, wow, I think that you could teach me a thing or two about the process. Life lessons and bread making...you are right! Patience and gratitude is one of them. I can't rush it and when I take the first bite I feel grateful. It is rewarding to watch it grow and to eat it knowing that it is a product that came from working with my own hands.
Have you tried different types of flour, what works the best, from your experience, in order to get a really good sourdough bread?
Even though I have been doing it for 10 years now, I still learn new things every time I bake and sometimes I am humbled when I think I know it all. And as you say, sourdough teaches you to be patient, as you cannot rush the process! And that is what so few people understand; sourdough is not a recipe or a type of bread, rather, it is a process. Anything can be sourdough, muffins, pancakes, croissants, bread, etc. It is the process (lengthy fermentation with natural yeast and lacto-bacteria) that turns it into sourdough!
Oh yes, flour is such an important part. There are so many nice combinations, but my two favourite ones are (i) 40% spelt flour, 40% normal bread flour, and 10% rye flour, and (ii) 40% semolina flour, 40% normal bread flour, and 10% rye flour. Do you know baker's percentage?
I will have to write this down on paper in order to not forget it haha, maybe I will try the combination and tag you as the original recipe source :)). I haven't tried to make different combinations of flour yet. I was searching the other day information about buckwheat and I was reading that some folks use it for bread. There are so many possibilities! I do not know about baker's percentage, maybe you can also explain that to me? If there is any bread community here on Hive let me know I would gladly join in order to learn more. And how about the water that you use in your bread? Do you have any preference?