Did I do something wrong.? Bread baked with a white film on top, taste just fine but is this a by product of home made starter.? Used the rustic recipe. Great sourdough taste.!!! :-) :-) :-)
I'm not sure which recipe you are referencing when you say "the rustic recipe", but I can guess at a few things that might be causing the light crust coloring.
First, the yeast may have eaten most of the sugars by the time the dough went in the oven. Did you coat the dough with much flour when you were shaping it? It may have just stayed on there, and if there wasn't much steam in the oven, it wouldn't have browned much.
I'm not sure which recipe you are referencing when you say "the rustic recipe", but I can guess at a few things that might be causing the light crust coloring.
First, the yeast may have eaten most of the sugars by the time the dough went in the oven. Did you coat the dough with much flour when you were shaping it? It may have just stayed on there, and if there wasn't much steam in the oven, it wouldn't have browned much.
Duh, I forgot a water pan so new to this. Thanks everyone