I swapped half the butter for olive oil in my sourdough and the crust went INSANE

4 comments

4 Comments

That olive oil trick is a game changer. I did a 50/50 split with avocado oil once and got this crazy shiny, crackly crust that sounded like glass breaking when you cut it. The crumb stayed super soft too. What kind of olive oil did you use, the regular stuff or something fancier?

brian_hart1mo ago

Yeah, that shiny wet look luna_chen8 mentioned is the worst. I tried avocado oil once and the bottom of my loaf was straight up soggy, like it steamed in its own grease. A light regular olive oil works way better for me. It gets that deep golden color without the weird wet shine. The crust still blisters up nice and crackly.

thompson.julia2mo ago

My friend tried that avocado oil swap and her loaf looked like a glazed donut (in a good way, I swear).

luna_chen82mo ago

I mean, I've had the total opposite happen. Last time I used avocado oil, my bread came out kind of greasy and heavy, like it didn't bake through right. It was shiny, but in a wet way, not a good crackly way. Maybe it's just my oven, but I stick with regular olive oil now, the cheap kind. It gives me a better rise and a crust that actually crisps up.