comments and help on my sourdough?
Forums:
after a brief (3 weeks maybe?) hiatus from sourdough ...I'm back at it again.....(fall seems to come upon me and then i am struck with baking apple dumplings, oatmeal spice whoopie pies, sticky buns, etc) anyway, these are photos of my latest bake.....I just need some comments and suggestions here....here's the formula:(thanks to susan in SF!! i wish i could do it more justice)
50 grams starter (refreshed about 12 hours previous 10g:25g:45g as per Glezer--my house has been about 68 degrees)
204 g water
275 g wheat montana unbleached white flour
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