Finally, some measure of sourdough success
I've been trying this off and on. I'm not sure I will be a convert to the wild yeasts but had decided to make it work at least once. These look ok, except for the major blow out on one.
I mixed 3 ounces of starter with 1 ounce whole rye, 1 ounce whole wheat, 3 ounces of bread flour and 3 ounces of water. Fermented for 12 hours and then added 5 ounces of bread flour and 3 ounces of water. Kneaded, rested, folded and proofed willy nilly for about 4 hours, shaped the loaves and proofed two hours.
I got a lot of oven spring and not much came out the top. I wonder if I didn't score deep enough? Does it matter if the cut is made before or after spraying with water?