Experimentations with feremented foods

[CDreamer]

First homemade rye sourdough with kefir cheese, blueberries and drizzle of honey. Interesting and quite tasty although I think I need to work on the sourdough and the rise!

My loaf went sideways and so didn’t keep its shape. Texture and taste was good though. Any hints to stop the dough spreading on the baking sheet?

[Hidden]

Hey this looks smashing and a lovely topping, a stiffer dough would probably help or put in in a loaf tin, for a first attempt top marks from me...😊

[Zest]

Hi CDreamer

Wow, your bread looks fantastic! Such a lovely rich colour and the texture looks great too. Glad the taste was good as well. I love the topping you put on too - looks so delicious - lovely Blueberries too.

Zest

[Coco51]

Looks fine in the pic. Rye doesn't rise as much as other flours in my experience. But other sourdough I always bake in a cast iron casserole/ dutch oven about the size I want the loaf. Put the casserole in the oven as it heats up. Then very carefully take out the casserole (it's amazingly hot!) And drop the dough in . Put the lid back on and put it back in the oven to cook for the usual time. You can lower the loaf in on a strip of greaseproof paper. The heat of the casserole seems to set the crust before it spreads so it goes up rather than out!