Sourdough Blister Glaze Crust and "How do I get an ear on my loaf!?"

Want to put a nice shiny finish on your sourdough loaf? Want to accentuate the fermentation blisters? Then the Blister Glaze is the perfect technique for you.

But what to do for scoring? Time for an ear! Not sure how to get a big ear on your loaf? Don't worry - I've got you covered with some tips that will have you producing nice tall ears on your loaves in no time!

If you try these techniques out, please do let me know how they work for you. DM me a picture or link on Instagram @loafhacker

BTW - the "Blister Crust Glaze" technique in the video was pioneered by Teresa Greenway of Northwest Sourdough. Her site is a great resource for all-things-sourdough, so be sure to take a look @ https://www.northwestsourdough.com/

EDIT: IMPORTANT NOTE: "Corn starch" in the US is "Corn Flour" in the UK... they are both the same and they are what you should be using for the blister glaze... but Teresa kindly pointed out to me that in the US there is something DIFFERENT that is called "Corn Flour". So... Don't use that one! 🤷🏼‍♂️🤦‍♂️🤣 Thanks's Teresa!

Видео Sourdough Blister Glaze Crust and "How do I get an ear on my loaf!?" канала Sourdough LoafHacker