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UPDATES: I re-made this dough as the whole recipe and weighing EVERYTHING out. The loaf pictured above I let cold rise for a full 24+, the recipe says you can go til 7 days to get a near-sourdough taste. I will make 1/2 the recipe a few days in and the other 1/2 at the full 7. I will update y'all on whether I can manage to get a nice golden crust (Q) and whether the dough is drier around this time (snoodog). And basically overall progress. Interested to see!