First outing of the new #sourdough starter. No 4.2021

New #sourdough starter is active. It has done its thing and dough has been mixed.

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.

No. 2.2021

#sourdough

No 1.2021

I wonder what I need to do for more consistency? Otherwise, a nice #sourdough loaf.

Good rise in the fridge, but deflated a bit on the way to the oven. Nice crust though. #sourdough

#sourdough