⏰ Service 58 — Sourdough Evaluation
← Block 45–46: Bread — Sourdough & Enriched Doughs Overview
Skill: Comparing wild yeast vs. commercial yeast breads; identifying fermentation flavor Goal: Line up your sourdough loaves next to the commercial-yeast breads from Block 43–44. Taste them side by side. The sourdough should have: more complex flavor (lactic acid tang), chewier crumb, crackly crust, and longer shelf life. If the flavor is flat, your starter needs more time or warmer conditions.
Full Meal: Sourdough tasting alongside your best lean dough from Block 43–44 — this is a comparison, not a competition.
Reference recipe: Naturally Leavened Sourdough Bread — King Arthur
🎥 Compare Notes: 7 Crumb Clues: Upgrade Your Sourdough Game — The Bread Code — How to read your crumb structure to diagnose over/underproofing, shaping issues, and fermentation problems.