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.
Yeah i remember a recipe for some traditional bread where you didn’t add yeast directly, instead you mixed it with unwashed hands to get some natural yeasts 😬
![Bread 🍞 [bonnymama7]](https://europe.pub/api/v3/image_proxy?url=https%3A%2F%2Fslrpnk.net%2Fpictrs%2Fimage%2F55736025-48be-4cf6-9701-a8910c92aad0.webp){kind=link}
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
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.
Bread: flour, yeast and water.
E: yeast not necessarily required
Yeah i remember a recipe for some traditional bread where you didn’t add yeast directly, instead you mixed it with unwashed hands to get some natural yeasts 😬
Sounds hardcore.