|
I must not be doing it right, BL. I never have the great big air bubbles. The starter is so active that I typically reduce the amount of yeast called for in every recipe as well as the amount of liquid called for.
I always get a real nice tight texture, even in my bread machine.
Seinfeld would fight anybody for a loaf of my sourdough marble rye. It has won me many friends and influenced twice as many more.
There are bubbles in my English muffins and crumpets. But they aren't big like the French bread you buy at the store.
Dinny
|