Nice work! Be sure to share it with family and/or friends and bask in the glow of their rave compliments. Then get ready to make more! Congratulations!
Gave this resource... I followed it to the letter. Even using a remote thermometer in the dough to keep it between 74° and 76°F and a digital scale using grams of measure
but soon you'll want to workout a less time consuming maintenance where you keep a little starter in the fridge taking off a tad to build a levain (as in the recipe) then topping your starter up when it runs low. When topping your starter up just take it out of the fridge, feed it, allow it to bubble up by half and return it to the fridge where it can remain for a few weeks before it needs feeding again.
P.s. they do give an option in the recipe for a hybrid version but I think go for a 100% sourdough so miss out the added yeast and follow the method for sourdough only.
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Looks good! Keep up the practice..
Ford
Very nice indeed. Enjoy it. Looking forward to more.
Nice work! Be sure to share it with family and/or friends and bask in the glow of their rave compliments. Then get ready to make more! Congratulations!
Mine really sucked big time:-) This one looks grand. Well done indeed!
Happy baking
Hamleman's Vermont Sourdough is a good place to starter. Or this one here https://www.weekendbakery.com/posts/sourdough-pain-naturel/
Follow the recipe step by step.
pretty like yours:-) Both of the recipes you site are very good ones indeed.
Happy SD baking
For a first loaf that is fantastic! Well done!
Gave this resource... I followed it to the letter. Even using a remote thermometer in the dough to keep it between 74° and 76°F and a digital scale using grams of measure
https://www.weekendbakery.com/posts/sourdough-pain-naturel/
Follow the recipe step by step.
but soon you'll want to workout a less time consuming maintenance where you keep a little starter in the fridge taking off a tad to build a levain (as in the recipe) then topping your starter up when it runs low. When topping your starter up just take it out of the fridge, feed it, allow it to bubble up by half and return it to the fridge where it can remain for a few weeks before it needs feeding again.
Lovely bake indeed.
How about this Tartine style sourdough, from the same website, introducing some wholegrain for the next step https://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/
P.s. they do give an option in the recipe for a hybrid version but I think go for a 100% sourdough so miss out the added yeast and follow the method for sourdough only.
You're off to a wonderful start, it's all free range from here on in xRangerD
treasure.