It's gorgeous. The oven spring 🤌 This loaf used my starter from the back of my fridge that was left unfed for over a year. I fed it twice within 12 hours and made this loaf.

Recipe: 375g water, 100g starter, 500g ka bread flour, folds every 30 mins x4, bulk ferment 4hrs, cold prove 12hrs, shape right before baking

I think this experiment says more about how I've been abusing my regular starter. I'm too embarrassed with the results from that to post 🥲. Just know this worked out great so back in the fridge it goes. Strong stuff!

by carebearkon

5 Comments

  1. dornbirn

    shape right before baking. haven’t heard that before

  2. GetRicedd

    If you cut the ear in the right way, you could totally make a sourdough pumpkin

  3. craigslist_hedonist

    stop, if this lasts for another three hours I have to go see a doctor about it.

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