thaliablogs's blog

I've been baking sourdough for about nine months, and totally have the bug, thanks in part to all the help I've found on here. Would love some feedback on my first baguettes.

The thin ones were made from the san joaquin sourdough, and the larger ones from the tartine recipe in book one. I prefer the flavour of the san joaquin, although the crust on the tartine one was lovely. I followed both recipes precisely with no tweaks. San Joaquin was in the fridge for precisely 21 hours. 

Crumb shots!