Tartine Country Loaf - Finally Sour!
I've been making the basic Tartine Country Loaf (from the first book) for a little over a year. I love the method and have been really happy with the loaves but my goal has always been to make a sour sourdough loaf, like I remember from a favorite bakery in California years ago. Along the way, I've read lots of varying suggestions and have tweaked the maintenance routine for my homegrown starter and the timing/temperature for the proof but that sour loaf has eluded me so far. This last bake, I increased the refrigerated proofing time from the 12-24 hours I had been doing to 39 hours. Finally, I have the sour, the texture, and the look that I was trying to achieve. :)