Crusty Loafer's blog

Much improved this week.  After last week I did some TLC to my starter.  I had been using it and then feeding it and sticking right back into the fridge until the next bake. I wasn't giving it any feeding before I baked.

Made a few adjustments.  Last bake was good,  but the crumb was waxy and still a little moist. Flavor was still very good though.  I lowered my hydration from 70 to 65 %. Plus I added the salt with the flour and blended all dry ingredients before adding my water and leaving.

I have always loved the smell of fresh baked bread.  It holds a special place in my imagination.  Up until a year ago, my forays into bread baking was limited to a bread machine and a store bought package.  Last spring I attempted to create my very own sourdough starter.  It took a couple of tries, but eventually I was successful and had a very lively culture, all lovely and bubbly.