Thanks Benny. That's the thing. I don't know. I did everything that I had done before. I did more gentle stretch and folds where I just picked the dough up and let it fold over naturally with gravity. But I've done that in the past before. The formula is the same as before. The only thing is , my starter was super active this time. It more than doubled then had already fallen a bit before I realized it had peaked already. Could it be that my starter is just getting more mature and stronger now?
Thanks! With a strong well established starter, there's certainly less room for error. I made my starter during the covid lock down so it's over 2 years old now.
Very nice. Certainly emphasizes that the starter is the heart of everything. I've recently re-started (no, no pun) a new one, and have worked it to be very vigorous with a lot more yeast balance, and much less acid. I think I was not being very careful with this previously. Thanks for the thread.
Wow LL what did you do differently? Great blisters too.
Benny
Thanks Benny. That's the thing. I don't know. I did everything that I had done before. I did more gentle stretch and folds where I just picked the dough up and let it fold over naturally with gravity. But I've done that in the past before. The formula is the same as before. The only thing is , my starter was super active this time. It more than doubled then had already fallen a bit before I realized it had peaked already. Could it be that my starter is just getting more mature and stronger now?
Could definitely be that your starter is more mature and vigorous. Share the crumb when you can.
Whoa! That's impressive!! No answers for you, but in the immortal words of the diner lady from When Harry Met Sally,
Haha Thanks!
Perfect LL great crumb well done. You must be happy 😀
Beautiful. Congratulations!
Thanks! With a strong well established starter, there's certainly less room for error. I made my starter during the covid lock down so it's over 2 years old now.
Very nice. Certainly emphasizes that the starter is the heart of everything. I've recently re-started (no, no pun) a new one, and have worked it to be very vigorous with a lot more yeast balance, and much less acid. I think I was not being very careful with this previously. Thanks for the thread.