Just gone down the growing my own sourdough starter and have made my first loaf today, although getting my timings slightly wrong and also the proving being done at the higher end of the scale meant I was out of bed at 4 to put it in the oven. Anyhoo, lovely taste to it, but as a newby, was wondering if anyone else was doing it, and if they had any tips?
I had to reproof one loaf as it had almost gone to liquid; is this due to harvesting the starter as it was on the way down, and not on the way up?
I had to reproof one loaf as it had almost gone to liquid; is this due to harvesting the starter as it was on the way down, and not on the way up?
