This loaf of sourdough sandwich bread came out so beautiful I can scarcely believe it came from my oven. The trick for me was temperature. I wrapped my starter in towels and placed it near a portable heater (our house is super cold). The warmth did it. I had a lovely starter that was soo bubbly and active. When it reached its crest and was just starting to fall, I made my bread. For the bulk fermentation I again placed it near the heater and it doubled no problem. Used a rolling pin to eliminate big bubbles and baked in a non-stick loaf pan. Thanks to @chelseyxann for the recipe.
Recipe
125g active starter
325g warm filtered water
12g olive oil
12g honey
500g flour
12g salt
Bake at 375F for 35 minutes
by TheWebWalkerR
2 Comments
**Hello TheWebWalkerR,**
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Beautiful loaf!