As a new sourdough baker, I am transitioning from baking one or two loaves for my family- to trying to do 12 loaves for my farmstand, open Fridays and Saturdays. Getting enough starter ready ( I use potato flake fed), getting consistent loaf size, appearance, and simply getting a system down pat i am struggling. My bread is either underproofed, over proofed, loaves bigger than others.
As a new sourdough baker, I am transitioning from baking one or two loaves for my family- to trying to do 12 loaves for my farmstand, open Fridays and Saturdays. Getting enough starter ready ( I use potato flake fed), getting consistent loaf size, appearance, and simply getting a system down pat i am struggling. My bread is either underproofed, over proofed, loaves bigger than others.
The two pan method is a game changer ! I tried three of your recipes so far, and every one of them came out perfect! So excited to have found you!
I AM loving the two pan method! I can get 4 or 5 loaves in my home gas oven now