? I just attempted Emeril's simple sourdough recipe, 2c. flour, 1.5c starter, and salt. THATS IT! it was sooo dry and crumply it wouldn't come together until I added almost 1/2 c water. I still don't know if consistency is right or not. I just threw in fridge to proof overnite. If your a Michigander, like myself, would you ever consider a few basic baking classes? I cannot tell afterwards when the loaf sucks, whether I overkneaded, underkneaded, or didn't add enough fat, or too much fat, or not enough flour....I am not improving and getting frustrated with the waste. I do not have a stand mixer at this time, but am keeping my eyes peeled for a used one. I am hoping this will improve my end results. So, any ideas for a baking class, and I am IN! thanks, christy
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? I just attempted Emeril's simple sourdough recipe, 2c. flour, 1.5c starter, and salt. THATS...