Got a sourdough starter from King Author (which has been continuously fed for over 100 years) over a week ago. I have been tending to it daily to get to today. I actually got the dough together yesterday for almost 24 hour rise. Balled it up today for second rise. Then baked and cooled. Bottom line, I didn't get the elevation I was looking for, but I think it was from my balling it up, it didn't stay in a tight ball. The flavor and crust are excellent though! Next weekend will give it another go...
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