She’s def not perfect but I’ve never been happier with something that came out of my oven. Any ideas on the crumb/improvements I could make?
I used the tartine country loaf inspired recipe from pastry and prose: https://www.pastryandprose.com/2019/01/13/country-loaf-with-discard-sourdough-starter/. My starter is 100 rye fed at 1:5:5 ratio!
by FastStructure7194
3 Comments
It looks great! Notingh to improve, it will improve with every loaf you make in the future
this is FANTASTIC
This looks amazing!!
Can I ask a question. I’m new to this too. I see this is made with discard. But discard is what you remove before you feed the starter. I feed my starter for a couple days before baking, and before it’s ready for another feed I use a portion of the starter to bake. But discard is unfed starter. So I’m very confused. Is discard more of what you’d scoop off after the starter has been in the fridge?