August 14, 2014 - 6:14pm
San Joaquin Sourdough
Baked my first San Joaquin Sourdough based on http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update [1] (Thanks to David!)
I reduced the hydration to 70% instead of 75% since I am not comfortable with high hydration dough yet.
My shaping has room for improvement.
Crumb shot.
Flavour-wise, it is fantastic!