First loaves from new wild yeast starter
A lurker finally comes out. I just baked my first loaves from my "new" (about 5 days old) wild yeast starter. They came out great. I used Shiao Ping's version of Chad Robertson's Country Sourdough. I tweaked the schedule a bit to fit my personal commitment, but generally followed her schedule and formula. I did replace about 20% of the total flour with King Arthur Traditional Whole Wheat Flour.
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