Decided to try making a sourdough after a co worker gave me a loaf and then offered me a starter. Tastes great, but open to any critique. I definitely need to use less flour during shaping and stretch and folds to avoid the white fluid crust I got
500g King Arthur bread flour
15g salt
350g water
120g starter
Mixed everything in stand mixer Friday when I got home from work, finished stretch and folds around 1030pm and let bulk ferment on counter until 9am
by nowheels64
3 Comments
Looks so fluffy!! Very nice job
this looks so good for a first bake!!! congrats dude very impressive
Perfect