Any body else using a SF sourdo starter? I bought the SF started from Ed Wood at Sourdo.com.
A SF starter- to me - has the potential for a beguling sweetness lurking in the middle of a complex mmmmm.
Been making bread for about 8 months now, with good flavor and oven spring.
Acidity levels turn out more variable than I'd like, but don't gyrate wildly ...
I use a proof box (home built) to stabilize the starter temperature (I'm currently liking 73 degrees).
A no knead method is working well, and is quite simple to accomplish. No autolyese (yet).
Would love to compare notes.
Cheers!
Phil Van Kirk
