Ford wanted to avoid the classic “crumb shot”—the sliced open sourdough loaf that showcases perfectly distributed openings in the bread’s interior. Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. Note the 1:5:5 in the image means, 10 grams of sourdough starter, 50 grams of flour and 50 grams of water. So, here is my favorite sourdough formula with 74% hydration: Ingredients. I’ve been there! www.thefreshloaf.com/node/64927/troubleshooting-crumb-shots Furthermore you want to check out this video on 4 tips that will make your sourdough starter more active. https://homesteadandchill.com/simple-sourdough-bread-recipe You want to be feeding ideally whole rye, or whole wheat flour. It also marked a shift in his mindset from prioritizing airy crumb shots to helping others expand their ideas of what baking can be. Bakers have turned into mini-celebrities and there’s even a fictional novel mockumenting the sourdough baking boom. Sourdough starter . Building on a more niche trend that started in the late 2000s of growing interest in whole grain and artisanal baking, sourdough loaves, and their “crumb shots,” have now hit the mainstream and become the it social media photo. Have you ever seen those beautiful sourdough crumb shots on Instagram that have a caption that mentions the level of hydration and you’re literally nothing but confused? Just have a look at this crumb shot: “20% Spelt 34% Rye 4% Rice flour 40% Whole Wheat 80% Hydration” – excuse me, what?! Autolyse The conclusion of this seeded sourdough bread recipe. www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video The cover of … “But the over-the-moon -- what we call ‘Page 3 Bread,’ bread with that crumb shot from the Tartine Bread book on page 3 -- we really only get that Page 3 Bread like a few times a year. 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