I am so happy with the 50% Sourdough Starter...
...had I known how much easier it is to look after a stiff starter I had done it month ago :yes:
I baked my first bread with the stiff starter today.
150g 50% hydration wheat starter * feeding it with strong bread flour *
450g strong bread flour
50g wholemeal flour
50g rye flour
2tsp caraway seeds
12g salt
350g warm water
I had to use my stand mixer today as my hands where so painful * rheumatoid arthritis * I did knead the bread on low for 7 - 8 minutes, bulk ferment for 6 hours, shaped and final proof for 3 hours and baked in the Dutch Oven for 30 Minutes on 250C with the lid on and on 200C with the lid off for a further 20 minutes.
When I turned out the bread from the baneton it held it's shape very well, it held its shape when I scored it and rose well during baking.
Sadly no picture as we had the bread with our Goulash Soup * hangs head in shame *
And I was surprised with the medium open crumb I got even so I used the stand mixer.
With the 100% hydration dough , when I used the stand mixer the crumb was much tighter * still yummy though *
Next loaf I shall take pictures.