Norwich sourdough from wild yeast
Made this formula last night and it came out awsome, though it was better this morning. I followed the recipe very closely, I even use the dough temp calculator. The starter was refreshed 2 hrs before adding it to the other ingredients. I will make this bread throughout the week giving the starter an additional hour to mature each time. My only problem is my mixer, an old Kitchenaid. The design is such that the dough just wraps up in the hook and doesn't really knead. I need a new home mixe. any suggestions. I'm thinking of Viking or Bosche. I know most around here like to do it by hand, but I need to get used to the machines.