I’m brand new to the world of sourdough! I bought a starter and have been maintaining for a few weeks using 1:1:1 ratio and experimenting with some whole wheat flour as well. Going to put in the fridge soon to push pause but scared haha anyways, here’s my third loaf. Has a nice flavour to it. I think it’s overproofed? Is that just bc of the first rise or can you also overproofed during the cold fermentation ? And didn’t get much of an ear.
165 starter, 400 water, 15 salt, 650 flour
Bulk ferment on counter then shape and put in fridge overnight. Baked in Dutch oven at 425 degrees, half hour covered then 10 mins uncovered.
Feedback welcome!!
by Ill-District5007
2 Comments
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That’s a nice looking loaf. Try putting it in frig just a little bit sooner next time and see what happens. I bet it tastes good which is what really matters