Addicted 😅

I struggled so bad with sourdough for a solid year, kept trying and failing. Finally trashed my homemade starter a few months ago and got a good established starter from a local micro bakery and I’ve been so addicted to making loaves since 🤣 almost every single loaf has come out perfect with the exception of one a few weeks ago when I almost killed my starter with a new flour that clearly she did not like 😂 we are good now and she is thriving again and todays loaf was back to normal 😆

I feed my starter 1:1:1 ratio on bake days (50g of each)

For my recipe I do 100g of active bubbly starter at its peak, 280-290g warm purified water, 10-12g of salt, 450g of Bob’s Red Mill Artesian Bread Flour and 50g of Bob’s Red Mill Spelt Flour.

Takes about 5.5-6hrs for my dough to BF (I use the aliquot method and it’s accurate every time, seriously has made my life so much easier lol) during my BF time I usually do 2-3 rounds of stretch and folds if I remember, but honestly there have been times I only did one 🤣 I get caught up in other things and forget, I just make sure to mix my dough REALLY well and kneed it for 5-8mins by hand.. once it bulk fermented then I shape and cold proof overnight & bake the next morning. Preheat cast iron DO at 475°F until my oven comes to temp then I bump my oven temp down to 450°F and put my bread in covered for 22 minutes then uncovered for 12-15mins (still at 450°F) let cool for a minimum of 2hrs before slicing.