I've been baking bad for just over a year now. Sourdough obsession came, peaked and then subsided for a few months whilst travelling. Its back with a vengeance as is my bread!
I came home to a very sorry looking starter. Abandoned for two months it was grey and stinky and had black water covering it. So, I just poured it off, mixed it all together, took a tablespoon and fed it.
After a few days feeding it bounced right back. Hello bubbles and sweet fruity aromas.
Then I thought I try a new method and found Joshua Weissman. A little annoying to listen too ( Sorry Joshua) but easy to follow baking schedule and the best results Ive had in a year. If you haven't already found him here's a link to his website he's on insta and youtube too.
https://slimpalate.com/proper-homemade-bread/
My bread came out of the banneton without sticking. A first. Then it held its shape whilst I gave it the oh so satisfactory light bakers slashes. Also a first. It ballooned in it's glass Dutch oven in record time, growing ears as I watched!
It came out singing. Crackling and popping and with lovely blistery bubbles in the crust.
Im calling this a personal best.
It was also delicious.
- bakingbad's Blog
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Weissman credits Ken Forkish for the recipe, though Weissman says he's made some changes to it - but he doesn't say what those are.
I read the recipe in the link, and it is basically Forkish's Overnight White, which is a yeast bread, not sourdough. That does make some of the factors much easier to handle. You could make a hybrid too, if you want some of the benefits of sourdough with the control of dry yeast.