Sourdough is definitely improving, I think this might be our (mostly Kate's still) best so far. Longer ferment, shorter proving after shaping. Still a bit shit at scoring but I've got the oven timings much better
Wow, I'd buy that in the shop! Struggling to get my starter going at the moment so chucked most of it in the bin and kept 5 gr (Rye starter). Will feed every morning with 10 gr organic wholemeal flour and filtered water and see what happens
Where are all the weekend bakers?
Sourdough is definitely improving, I think this might be our (mostly Kate's still) best so far. Longer ferment, shorter proving after shaping. Still a bit shit at scoring but I've got the oven timings much better