No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.
Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.
Taste is great though.
Update on No 3.2021.
Quite good crust and open crumb. The crust was quite a bit thinner than on the #sourdough, the crumb a lot softer.
Good loaf though.
While I’m starting a new #sourdough starter, I did a „normal“ loaf. Looks good. Now need to let it cool to see what the long (12 h outside around 1-2 C, then another 12 h in the kitchen) ferment did for the taste. No 3.2021
Had to start a „normal“ bread while I start the new #sourdough. Will let the dough ferment outside (ca 2 C) until tonight.
For some unknown reason my #sourdough (organic rye) fell ill. The colour turned reddish, the smell went strange. No change in method I’m aware of. Started a new one.