I've been baking for over a year now from my own little kitchen at home. I took me a while to get the hang of sourdough baking and understanding my starter and the different stages of dough development. Some websites, in addition to this one that I've found really helpful are
1. Northwest Sourdough (by the amazing Theresa Greenway). She has a bunch of really useful videos over on her youtube channel and on udemy.
2. The Sourdough School (by also the amazing Venessa Kimbell)
I have yet to master consistency of flavors. I've been reading about DDT on the forums here and I've been trying to implement it. Here's a picture of my latest boule. Any feedback is more the welcome. I'm not sure what the big holes mean or they are normal. I want to open up a small bakery soon so let me know what I need to work on!
My honest opinion?
Your bread looks amazing!
Welcome to TFL.
P.s. what's DDT?
Thanks!
it means desired dough temperature.
To implement DDT would be in a proofer. Everything else will be approximated.
Manipulating the results will start from the starter/levain to the bulk ferment and final proof.
For a sweet levain take a look at Forkish's Sweet Levain recipe. For more tang I did this one last week... http://www.thefreshloaf.com/node/55092/lesson-bringing-out-tang
I've also been baking with sourdough for a while but more recently delving into how to get more or less tang.
That is a beautiful looking loaf! Welcome to The Fresh Loaf!
DDT hasn't been discussed on this site for a long time. It was a hot topic a number of years ago so I did "search" and below are just 2 of the posts I remember. The search box works pretty well here. I imagine that dough temp is important in your warm and sunny location. There are tricks to cooling the dough or slowing fermentation-using cool/cold water or even ice, salt in the autolyze, using a refrigerator or wine cooler, even burying the dough in cooler ground. Have fun and "Thanks" for the other site links. More fun!
Links on DDT:
http://www.thefreshloaf.com/node/11719/ddt-calculation-question-daniel-t-dimuzio
http://www.thefreshloaf.com/node/44130/ddt-desired-dough-temperature
Dan DiMuzio wrote a book that has been well received that is more about the science of dough:
https://www.amazon.com/dp/B002Q6XWEC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
http://www.thefreshloaf.com/node/11891/q-amp-daniel-t-dimuzio
Have fun!
Thanks for the links! I’ll read through them for sure.