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CMBeatz7
I have been trying new things here and there. I used the ratios from The Bread Code’s Stiff Sourdough starter video, but upped the hydration by adding an extra 30 g of water. I also used some rye (60 g rye +340 bread flour). Then I used all the techniques from Full Proof Bakings open crumb video. I forgot to add a little citric acid to up the sourness, but I still think it turned out great otherwise.
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**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
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I have been trying new things here and there. I used the ratios from The Bread Code’s Stiff Sourdough starter video, but upped the hydration by adding an extra 30 g of water. I also used some rye (60 g rye +340 bread flour). Then I used all the techniques from Full Proof Bakings open crumb video. I forgot to add a little citric acid to up the sourness, but I still think it turned out great otherwise.
You hit that one out of the park. Nicely done.