Recipe: 50g starter, 500g bread flour, 350g water, 10g salt
Mixed everything and did 4 rounds of folds ever 30 min- 1hr. Let rise on the counter for 8ish hours from mixing time. Shaped and bulk ferment in fridge overnight. Baked at 500 for 15 min then at 425 for 25ish minutes.
by Lbrint
6 Comments
**Hello Lbrint,**
Thank you for posting. [Here is the posting prompt](https://imgur.com/a/De6AKiQ) if you need to read it again. Our Rules are [here](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
It looks amazing, how did you save your starter of 8 months? Or did you make a nee one?
And then you’re like “why did I stop? 🤩” ya, same. Gorgeous loaf!
it’s beautiful 😍
Yeah I just made one and I couldn’t even keep it more than 2 days. My boyfriend ate all of it LOL.
https://preview.redd.it/56l7k20xzbaf1.jpeg?width=6144&format=pjpg&auto=webp&s=63a013ae89d327e8ccfb380eece0fa9051af8d6d
That crumb is so enticing!