Noob tackles moist 90% hydration
Honestly, I don't know what I was thinking. Usually I keep my starter in the fridge but I got it going nicely after leaving it out for a few days so I must've gotten excited.
I've made a couple dozen sourdoughs but all the same recipe from the day I started, a light whole wheat from The Clever Carrot website. I freehanded the recipe and process. This was an abrupt and 180 departure... I used bakers percentages to make a smaller loaf since I'm usually the only one that eats it (unfortunately). I amped up the hydration, and I tried a new scoring for the first time... Yes I've scored the same for almost 3 dozen sourdough... The crust is so thin and light the bread almost rips apart when you try to hold it down to slice.
It's not great by any means but it was interesting to try.
It's fun to play around with the same recipe making changes. The start to good learning experiences. Hope you're taking down notes. :)
It didn't spring as much as my usual but it's delicious. I have another going now at 80%, a much needed respite after this loaf which I am now full from after eating it with a delicious peanut stew.
I can make a decent sourdough reliably, I figured trying to be adventurous and failing will teach me more than making the same safe recipe over and over. I'd like to know where successful sourdough doesn't lie rather than only where it does.