My best oven spring yet!

This is my fifth ever loaf. People’s first loaves on this sub are always amazing, which wasn’t the case for me. I’ve made some great natural progressions so far though! I made my own starter and I’m not sure if it’s getting stronger or if my technique is getting better or both! I’m just very pleased with how my loaf sprang. It’s not huge, but the oven spring is better than ever before.

This is so addicting! I love seeing the small improvements week to week. This is also my best tasting loaf yet. I’m jazzed.

I used this recipe from Brian Lagerstrom:

Ingredients:
▪Leaven (make this 12 hours before mixing your dough)
▪100g (7T) water at 90°F / 32°C
▪25g (1T) ripe sourdough starter (fed 10-12 hours before mixing leaven)
▪100g (3/4c) bread flour (12.7% protein)

Bread:
▪275g (1c + 2T) water at 92°F/33C
▪Ripe leaven (see above)
▪400g (3 1/4c) bread flour (12.7% protein)
▪50g (1/3c) whole wheat flour (14% protein)
▪12g (2t) salt

I’ve been using the same recipe every time, as many people suggest, so see these small differences loaf to loaf is so cool.