I’ve done a few sourdoughs here and there, but I know it still needs improvement. Can anyone tell me where I need to work on? I’m not really sure what’s considered “good” and “bad” when it comes to sourdoughs.
Ingredients:
350g Bread Flour
100g Whole Wheat
300g Water
10g Salt
100g Starter
Process:
Overnight Autolyse,
3x stretch and folds every 15mins,
3hrs bulk ferment,
1hr bench rest,
18hrs Cold Ferment
by Ohlexis
3 Comments
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10!
Looks gorgeous! Do you like how it tastes? If so, I’d say you nailed it.