November 15, 2020 - 7:20am
How brown is too brown?!
My go-to recipe is Ken Forkish’s Country Blonde sourdough from ‘Flour Water Salt Yeast’.
I was a complete newbie back in April, and after months of practice, trial and error, and some invaluable advice from members on here, I now get really consistent results every week!
I love a dark, crunchy crust, but do these loaves look over-done? Are slightly burnt edges taking it too far?! Inside they are light and soft.
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Looks fine to me! Some may call that “just over” but I like it. Bravo.
Thanks Brian. I think “just over” is probably a fair description! Tastes good?
Depends on how much credence you give "scientific studies."
See: https://duckduckgo.com/?q=is+black+toast+cancerous%3F&t=fpas&ia=web
and look for references to acrylamide:
https://duckduckgo.com/?q=acrylamide&t=fpas&ia=web
Thanks for those links, I have had a read.
There doesn’t appear to be any substantial evidence to link the acrylamide in burnt toast with increased cancer risk in humans. I’m happy to take a chance that the singed crust edges on my sourdough won’t be the death of me.