Bread/food science Twitter: I fully understand why my sourdough crust doesn't brown on top, but why does it do so on the bottom, especially when I bake in a cast iron?
Is it that the sugar that's separating from the flour is heavier and dropping to the bottom before it can get eaten by the bacteria? Is it that the high heat from the cast iron caramelizes it during the bake? Both? Neither?
-
-
It is the high heat from the cast iron searing the dough.
-
Thank you! That makes sense given that I preheat it, too.
End of conversation
New conversation -
-
-
I think the cast iron also drys the bread, similar to a stone, and that let’s it brown.
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.