FAQs

Q: My bread turned out a bit flat. How can I make it bread taller and fluffier?

A: Varying conditions (such as room temperature, for example) can yield slightly different outcomes when it comes to rising. For your next bake, try using warmer water for the yeast (110 Degrees Fahrenheit).

Q: After I add the water to the mix, my dough is not firm enough for me to be able to get it into a good ball shape. What should I do?

A: Depending on water qualities and other factors in your location, you may have better results using a bit less water than the instructions suggest. To fix a watery bread dough, add up to ¼ cup of regular all purpose or bread flour, mixing in a little at a time until the dough is the proper consistency. On your next bake, modify the amount of water you add (try going from 1 and 2/3 cup instead of 1 and 3/4 cup of water).

Q: Can I score my bread?

A: Yes! Because it is a wet dough, we suggest using scissors to score after completing step 8. (See video tutorial.)

Q: Can I use my Dutch Oven?

A: Yes! Dutch Ovens come in different sizes so you may need to do some research to understand how yours will work best with West Hills Bread Co. sourdough kits. For a 6-Quart size, we recommend pre-heating the Dutch Oven while your oven is pre-heating. Then drop dough on parchment paper into the Dutch Oven once oven is ready. Cook in oven for 30 minutes with lid on. Then remove lid and cook 5-10 more minutes until it is golden brown.

Q: I live in high altitude. Do I need to alter the cooking method?

A: You might. Check this great resource from Better Homes and Gardens regarding high altitude cooking: Baking at High Altitudes | Better Homes & Gardens (bhg.com)

Q: The bread feels rock hard when it first comes out of the oven. Is this normal?

A: Yes. As it rests for an hour after baking, the inside will continue to cook and the outside will soften.

Q: Can I review your product?

A: Yes, we encourage you to review! We are on Yelp and on NextDoor, and we love getting feedback.

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