After practising with yeasted bread for a few weeks I upgraded to sourdough, and today got my first sourdough loaf made from my first starter out of the oven. I think I can call this a success!
by Inkkis
7 Comments
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I followed [this](https://www.pantrymama.com/small-batch-sourdough-bread/) recipe, with 4 stretch and folds, about 5 hour bulk fermentation at 29 celsius and about 20 hour cold proof.
Very nice!!
You gotta be sh*ttin me
Nailed it!
congrats!
This looks amazing. Good job!