Vermont Sourdoughs from Rosebud
Since starting my new culture using Debra Wink's method, my Sourdoughs have taken on a new look, feel and taste. I'm very pleased. The oven spring has increased and the feel of the dough when folding is different than before. I feel like I've come of age!! These Vermont Sourdoughs (Jeffrey Hamelman) were baked yesterday; one batard and one boule. I've also recalculated the recipe for a final dough weight of 750 g which suits my new brotforms. Both weighed 680 g after baking.