minus-squareNPa [he/him]hexagonhexbear2·3 years agoit does get a bit burnt, but sourdough is pretty resilient to high heat compared to yeasted doughs, I think longer fermentation means less sugars to burn link
how do you not burn the bottom?
it does get a bit burnt, but sourdough is pretty resilient to high heat compared to yeasted doughs, I think longer fermentation means less sugars to burn