TRUE SOUR DOUGH

Sourdough Bread with a Super Soft Crust? Yes it’s Possible!

One common problem that many sourdough home bakers have is that their bread crusts are too hard.

If the inside of your bread is coming out with perfect texture and flavor, but your crust is too hard, there are a couple of ways to fix this.

Factors Affecting the Crust on Sourdough Bread.

There are a couple of things that will determine the result of your crust: 1. How thick or thin the crust is. 2. How rigid or flexible the crust is.

– To get a super soft crust, you need the crust to be very thin, and very flexible.

To get an extra hard crust, you need a rigid crust, that is thick.

A crispy crust, comes from a rigid crust, that is thin.

And finally, a thick crust that is flexible, will result in a chewy crust.

Fermentation Time will Determine the Initial Development of Bread Crust

Sourdough Bread is fermented for a very long time compared to its commercially yeasted counterpart.

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