Dear First name / friend, 

And just like it's Sunday again! What have you been baking this weekend? I hope that you've had time to create something delicious!

I love answering your sourdough questions! There's a link to last week's question towards the bottom of this email.

This week I'm going to talk about getting the perfect sourdough crust!
“My crust is thick and chewy. I want a thinner, crispier crust. What can I do?”. 

Sourdough crust is a bit like crumb - there are so many versions of “right”. If you're happy with the crust, then it's absolutely right. But, if you are finding that it's too hard or too thick (or even too chewy) then there are definitely a few things you can do to encourage a thinner, crispier crust.

One of the biggest influences on the crust of your sourdough is hydration. If you use too much flour, the lower hydration will result in a thick, chewy crust. Alternatively, an increased hydration level will give you a thin and crispy crust.

I've written a full guide to getting a thin and cripsy crust here. There are also lots of tips for a softer crust if that's what you prefer.

Maybe you're also looking to get a glossy, blistered crust that looks like it's from a bakery? This guide to getting blisters on your sourdough will help you achieve this easily.

If you're looking for a new sourdough recipe to try this week - why not give this Parmesan & Rosemary Sourdough Loaf a try. It's full of flavor and really easy to put together. I've baked this one as a wreath (using a courrone), but you can bake it as a normal boule or batard.

Oh and if you missed last week's question - you can read the question and answer here.

As always, I love to see your sourdough wins - and help you with any problems you might be having. Have a question you'd like answered on my site? Let me know!

Until next week,

Wishing you sourdough success,

Kate