After a few weeks of rest in the fridge our sourdough still worked well
After 8 hours at 28 C the starter had almost doubled. The dough proved over night in the fridge. My cuts were too shallow though, the rolls burst also at other points.
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #brötchen #breadrolls