Used Claire Saffitz NY times recipe. https://cooking.nytimes.com/article/sourdough-bread
With a few alterations due to my first born being on his own time
Used only AP flour. In future I'll use rye too.
Autolyse for 3 hours with the starter in it.
7 hours first ferment. Then forgot it in the oven
straight to baskets and fridge overnight
Baked at 500 for 20
450 uncovered for 45
They stuck to the baskets so will try rice flour next time.
On the whole delish and very happy with them
by Competitive-Tank4182
1 Comment
Wow!! Better then I would expect for such a young starter!! Looks like the fermenting wasn’t perfect (however it really never is).. but I am saying that due to it being slightly gummy looking and the air bubbles not being evenly distributed and sized.
Amazing for such a young starter! Mine is 5 months old and people still tell me my starter is too young lol.