I can’t find the edit button for some reason so here it goes:
500 bread flour
350 water
50 100% hydration sourdough starter
14 salt
Bulk ferment for 10 hours (that’s my main mistake here) with 2 folds in between.
shaping and then tucked away for a sleepy night in the fridge.
Bake day: 440 f for 15 minutes with steam then vented letting steam escape. additional 25 minutes till golden brown and delicious
Over-Veterinarian-18
Gorgeous! I haven’t fed my starter in 3 months, anyone have any advice for me to save it? I am a new baker and have never used starter from the refrigerator before, I always kept it on the counter and fed it daily, shared starter with friends and family because I didn’t have the time to bake with my schedule. I restored to storing it in the refrigerator but have no idea what that process would look like. Fast forward 3 months now, I think “hooch” is on top now? I appreciate any help on what to do from here
5 Comments
Hi
I can see you’re new to the sub – Welcome! 👋☺️
Please kindly add the starter amount used & your process (the steps followed to make your bake).
This fulfills [rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) /prevents removal & helps with feedback if applicable.
Thanks
Zip
I can’t find the edit button for some reason so here it goes:
500 bread flour
350 water
50 100% hydration sourdough starter
14 salt
Bulk ferment for 10 hours (that’s my main mistake here) with 2 folds in between.
shaping and then tucked away for a sleepy night in the fridge.
Bake day: 440 f for 15 minutes with steam then vented letting steam escape. additional 25 minutes till golden brown and delicious
Gorgeous! I haven’t fed my starter in 3 months, anyone have any advice for me to save it? I am a new baker and have never used starter from the refrigerator before, I always kept it on the counter and fed it daily, shared starter with friends and family because I didn’t have the time to bake with my schedule. I restored to storing it in the refrigerator but have no idea what that process would look like. Fast forward 3 months now, I think “hooch” is on top now? I appreciate any help on what to do from here
I bet it tastes amazing!
Nice! Great work… just add butter mmmmm 👍