I tried the Rustic sourdough bread for the first time. I used all of the KAF ingredients and followed the recipe exactly. I weighed everything. I sprayed with water before baking and used a baking stone. The bread was fine except that the crust was very light in color, almost white, after 30 minutes of baking and an internal temperature of 208 deg F. What should I do to get the rich dark brown crust that I see in your pictures? Thanks Everett Everett, somehow the yeast managed to consume all the sugar, and there was nothing left to brown. This is a common issue with sourdough breads; they're often very pale. Some people brush with oil before baking, rather than spray with water. Some even apply a chef's torch to the crust afterwards. Best bet is to cut back on the initial rising time a bit, and speed the whole process along so the yeast doesn't eat itself out of house and home before it gets into the oven! Hope this helps - PJH

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