I have been reviving my sourdough starter over the last couple of days and on Thursday it was ready to be used. I used the tried, trusted and true NYT Guide to Sourdough .
Thursday, overnight, last feeding. Friday, was the autolysing, mixing, rising, and proofing, with overnight sit in the fridge. Saturday was the bake off. The resulting loaf was one of the more beautiful ones that I have baked.
I was thrilled with the ear above the slash. When it cools I will cut and show photos. Judging from the strands at the slash, this should have a lovely open structure.
oooooooh, aaaaaaaaah
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