Mini baguette to test the sourdough waters
Its been 3 weeks I think this starter may be ripe now (also made a small batard) both popped pretty well. This is just a simple 123 formula using two starter mixed evenly (one a rye and the other a basic white flour starter). Levain build yesterday for about 4-5 hours followed by 12 hour bulk at just under RT - about 68f, saw about 1.5x rise around 10pm and decided to refridgerate until am. 7am completed the bulk at RT ~74f for 2-3hrs until double. Shape and rest for 1.5 hrs then bake. Nice thing is theres very little tang and the crust is not overly tough, quite delicate surprisingly. Other than that overall flavor is somewhat bland, but much better than anticipated (ie not overly tangy). So mayve its time to go full in and do some full size loaves ?