My sourdough starter was in the fridge, being neglected for months. Spent a couple days bringing it back to life and this is the end result. It blows my mind how resilient yeast can be.
70% hydration
10% starter
Old world bread flour
2% salt
Forgot to take the temperature of the starting dough
4 hour bulk at 75 degrees F (stretch and fold every 15 minutes)
Overnight cold ferment
Bake DO 20 @450 on 20 @ 350 off 10 @450 off
by meatcarbscoffee