Have you been taking advantage of the free BreadScore™ visual analysis reports to help you improve your sourdough baking? Are you curious about seeing the big picture of your sourdough baking since you've joined this community? You can now request a BreadScore™ video overview! This works best if you have requested four or more analyses and provides highlights of your successes, opportunities for improvement, and a suggested next steps on your sourdough baking journey. @Patt Stanaway and @Ehsan Omara have graciously given permission to share their overviews with everyone. My hope is that others will also be willing to do the same as I think we all have so much to learn from each other when we are open and generous in sharing both are successes and struggles. If you are interested in your own personalized overview, let me know below. I also plan on providing you updated overviews monthly if you're interested. Thanks again to Patt and Ehsan for sharing!

I baked Pane Siciliano version 2. I used about 83% Fine Durum flour and 17% Khorsan in the Fermentolyse stage because I run out of Fine Durum flour

I haven't tried the Pane Siciliano since the first version that I had to dump into a loaf pan. So still nervous about it, I took the V2 recipe and modified for even lower hydration and replaced 20% flour with bread flour. I think it's about 65% hydration in the end. Much easier to work with and I love it! But might be slightly too low hydration. I'll increase to the V2 recipe next time and keep the bread flour to see how that goes, and continue testing. Same day bake (I know! He's going to tell me I should have cold proofed and I'll ignore him 🤣) Pasta Madre: 20g Starter (50%hydration) 28g water 36g Fine Durum flour Dough: 100g pasta Madre 230g water 336g Fine Durum flour (Polselli) 85g Bread flour (KA) Mix: 25g water 10g salt 14g EVOO

Taste great. One side on each caved inward not sure why.

I'm in an area of Italy known for their Wheat. Driving through farm lands and in stores I keep checking out the flour types. Wishing I could bring a bunch home! But I don't need the weight or any questions bringing bags of white powder 🤣 They made bread here in Matera (long ago) in community ovens. Each family had a personal stamp to recognize their bread. The loaves were 8 kg! They had to last a week. Couldn't afford to bake more often.