I'm not the artist, bonnymama7 is Source

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[–] 6 points 18 hours ago (4 children)

Less flour next time? That's like making a glass of water but with less water
you'll end up with the same, just less

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  • [–] 3 points 3 hours ago

    More water is another way of putting that. I get different results with different hydration levels in my sourdough. Made a whole wheat sandwich bread once with 100% hydration (equal parts flour & water by weight not volume) and it definitely needed to be in a loaf pan but was so good.

    So yeah less flour means more hydrated dough, though I do personally hold flour steady at 1 kilo for 2 loaves and adjust everything around that.

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  • [–] 2 points 6 hours ago* (2 children)

    Bread: flour, yeast and water.
    E: yeast not necessarily required

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