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?
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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?
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Replying to @aurabogado
It is the high heat from the cast iron searing the dough.
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Replying to @VegucationMama
Thank you! That makes sense given that I preheat it, too.
8:30 AM - 8 Dec 2017
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