July 18, 2017 - 5:15am
Beginners luck or low standards? After a critique of my first loaf
Hello! Two weeks ago I started a (rye / AP) starter and today I baked my first ever sourdough loaf using the San Francisco country sourdough formula: http://www.thefreshloaf.com/node/37897/san-francisco-country-sourdough [1]
I found it to be very a challenge as I have never baked with natural yeast before or used the stretch and fold technique, but am pretty pleased with the result.
I would really appreciate some thoughts on where and how this can be improved, and am keen to try some more! What are your favourite recipes suitable for beginners?