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@dancing james
Today’s effort.
Rye starter, flour was 80% organic stone ground t80 and 20% a blend of Hen Gymro, Maris Widgeon and Mulika - old grains milled by a friend at a local old mill that has been refurbished recently.
It’s interesting to see how two tiny variables have affected the spring. One did its final rise in a cloth lined shorter and deeper bannneton, the other in a longer thinner unlined basket. Both cooked in the steam oven at the same time, but on different t shelves.
The better rise was from the shorter deeper basket, on the higher shelf.
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