07/27/2025
I took a sourdough class last week where we learned how to properly care for and use a starter, and stretch the dough to develop the gluten and shape the loaves. The first loaf pictured is the loaf I took home from the class to proof in the fridge and bake later.
The 2nd loaf is the one I baked today. Being the rebel that I am, I totally winged it and deviated from the recipe I was given which used only white flour. I used 20% rye flour, which supercharges fermentation, and it gave me a lovely starter doubled in size to use for my loaf in just TWO hours after feeding! After my starter was ready, I mixed it with whole wheat and white flour, water, and salt, and performed 4 sets of stretch and folds over the afternoon before proofing it overnight in the fridge.
I'm absolutely loving learning the old ways of baking, although all this delicious bread may be detrimental to my diet 🤣
