Found this community again after I stopped baking for various reasons after the pandemic (including having my starter thrown away by accident)… I've now a lovely kitchen and oven to cook with so I thought, why the hell not?
I made a brand new starter from scratch two weeks ago and decided to bake my first loaf. Pretty chuffed! Recipe with bakers percentages in comments 🙂
by furreen
4 Comments
https://preview.redd.it/wefw4lg8tead1.jpeg?width=4624&format=pjpg&auto=webp&s=c67a5e942694776551d9493e58f6452398164713
Chaos 😅 this was an 80% hydration loaf with a starter that was unfed and straight from the fridge. 5h25m bulk. Room temperature is around 30 degrees C
Full method [here](https://imgur.com/gallery/q2LRikF)
50% bread flour, 12.5% rye, 37.5% whole-wheat
80% hydration
20% unfed starter from the fridge
2% salt
I was excited to bake and didn’t want to do another feeding and wait for my starter to peak before getting to it. Happy with the results! I think the unfed starter and rye contributed to some tanginess which I love.
Total bulk time 5h 25m, room temp 30C
It looks beautiful! How does it taste?
Are you on the west coast?