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I make sourdough a lot. I have a nonstick loaf pan I usually use but I saw that I had a cast iron one. I decided to give it a shot. I lined it with parchment but, wow, it stuck good. I will use my regular pan tomorrow but it is still a bummer.

I make sourdough a lot. I have a nonstick loaf pan I usually use but I saw that I had a cast iron one. I decided to give it a shot. I lined it with parchment but, wow, it stuck good. I will use my regular pan tomorrow but it is still a bummer.

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[–] • 2 pts

sourdough is the best, I would still eat that in a minute. Cast iron is a learning curve for sure.

[–] • 2 pts

Yeah, I'm picking at it a bit. My bf is beetus so I don't give him much and with it being the kind to pick at...

Sourdough is soooo easy. I make multigrain and rye sometimes but this is my weekly bread. This morning I just dumped the rest of my white whole wheat in there so this one has a nice wheaty texture.

I picked up some regular whole wheat today so tomorrow's will have some of that.

[–] • 0 pt

Why not just shape it into a loaf and bake it on a sheet?

[–] • 0 pt

I like slicing it into the sandwich bread shape. I'll just go back to my non stick for it.

[–] • 0 pt

Once I figured it out, I never turned back from making a boule in the dutch oven with my sourdough. Parchment on bottom, but sides are not a problem.

[–] • 0 pt

I do that sometimes but I like slicing it all pretty for sandwiches.