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125. ANYHOW SOURDOUGH BREAD - from 17 Jan 2026

ANYHOW SOURDOUGH BREAD 
starting from 17 Jan 2026



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NOTES & SUMMARY
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7 Feb 2026 Notes
OMG i just realized why my bread is overly hydrated! 
>> my starter has been kinda runny
and i didn't realize that i had to discard extra starter before feeding!

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17 Jan - Attempt 1
- messy and confused - first time making sourdough!
bread looked nice, tasted sour, soggy inside
- used a lot of flour to shape the dough (incorrect)
- tastes great with steak!
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23 Jan - Attempt 2 (2 portions!)
- can shape and roll - with loads of flour... 
made 2 breads - bread is not sour, soggy inside
ate them up within lunch and dinner - very tasty!!
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31 Jan Sat to 1 Feb Sun -Attempt 3
- too sticky, managed to fold and slap but can't shape
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1 Feb Sun - 5 Feb Thu - Attempt 4
- too sticky and too limp to shape
- cold proof on Sun, baked on thu, 
bread still uneaten on sat Lol 
think i threw it out!
---------------------------------------------

6 Feb Fri - Attempt 5a - Tasty, Sourish, Cheesy Bread
- NEW FLOUR, LOWER HYDRATION
- fed starters morning and night
- used NEW type of flour (more expensive) + lower hydration (70%)
- stretch and fold seems easier, fold and slap, tuck into ball also can do
UNTIL.... suddenly, the dough refused to co-orporate
- Shaped wet and cold dough - dough sticky and a bit runny
(so i realized that my starter is too diluted!)

6 Feb Fri - Attempt 5b - Starter Sour, Cheesy Flat Bread
STARTER DISCARD FRIED BREAD
- Re-Start Starters - Yim May May and JJ 
- had a lot of discards >> onion pancakes?
- Cooked discarded Starter with onions and garlic (like naan)

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7 Feb 2026 Sat - Notes
OMG i just realized why my bread is overly hydrated! 
>> my starter has been kinda runny
and i didn't realize that i had to discard extra starter before feeding!

17-18 Feb - CNY!!
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20 Feb Fri - Attempt 6 

- 220g flour
- 132g water (60%)
- 50g starter (new starter)
- 4g-5g salt

- re-started my starter after attempt 5 
- 2 versions of starters - ratio 1:1:1 and ratio 1:2:2 (old starter:flour:water)
- new starter is quite thick and airy!

- used less flour (440g cut to 220g) + lower hydration (60%) + less starter (100g cut to 50g)
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- cold proof - 10hrs, overnight
- bake covered - 250 degrees, 45min from cold oven
- back uncovered 180-200 degrees

sourdough recipe
220g flour
132g water (60%)
50g starter
4g-5g salt

---------------------------------------------

21 Feb Sat - Attempt 7 
- 220g flour
- 132g water (60%)
- 80g starter (new starter)
- 4g-5g salt

- fed my new starter before using for bread
- took a few hours for the starter to bubble and rise!

- used less flour (500g cut to 440g) + lower hydration (60%) + 80g starter
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- dough is quite sticky and watery
- first time managed to do bulk fermentation (4hrs)
>> dough grew double in size!

(scroll down for more details and pics)

---------------------------------------------

28 Feb Sat - Attempt 8 
(baked 1 March)
- 220g flour
- 100g water
- 80g starter (watery)
- 5g salt

think i overworked the dough,
gluten kinda tore on 3rd-4th stretch and fold
dough rose nicely but collapsed during shaping
forgot to rest before cold ferment overnight
cheesey sour taste
crust quite crispy and thin - i like this crust

---------------------------------------------

1 Mar Sun - Attempt 9 
(baked 2 March)
- 220g flour
- 120g water
- 60g starter (watery)
- 5g salt

gluten collapsed or not strong,
bread rose nicely but collapsed during shaping
forgot to rest after shaping, before cold ferment

---------------------------------------------

13 Mar Fri - Attempt 10 
- 220g flour
- 132g water (60%)
- 50g starter
- 1 tsp yeast
- 1 tsp honey
- 5-6g salt

forgot a few steps
- did not do bulk ferment and did not rest dough after shaping
- bread was a bit flat :(
- crust was quite crispy but kinda thick




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STARTER ISSUES

19 March 2026 
i think i KILLED one of my starters :(
threw out the SMELLY starter
(smelly like wet socks gone bad)

Starter started looking yellowish brown,
later turning darker brown
and so super smelly!

>> THREW OUT!! (YIMMAY MAY STARTER)

fed my other starter (JJ STARTER)... a few feds...
and nothing...

below: discarded this on 20 March

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STARTER ISSUES

21 March 2026 
i'm not sure if my other starter has survived (JJ STARTER).
i discarded, started over with 3 lots, fed them... 

no bubbles or activity yet :(

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21 Mar Sat
BAGUETTE, NOT SOURDOUGH

my starters aren't ready.
so i baked a round baguette ... using yeast

RECIPE - Half Portion
225g bread flour
3-4g yeast
157g water (70%)
3g salt

ref: French Baguettes - No Knead, Easy & Crispy


---------------------------------------------

STARTER ISSUES

(UPDATE) 22 March 2026
finally!

all 3 starters came back to life!

1. JJ Starter - since 23 Jan
2. NEW Un-named Starter 21 Mar
3. and discarded starter 21 Mar

YimMayMay Starter died & thrown out (from 21 jan, thrown 21 Mar)

My 3 starters have loads of bubbles
and all rose to double original height. 

---------------------------------------------

22 Mar Sun
NEW SOURDOUGH with
NEW Starters and Yeast

testing with yeast again

RECIPE - Half Portion
230g bread flour
150g water (65%)
50g starter
3-4g yeast
7g salt

method- followed baguette way
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---------------------------------------------
back to the beginning...
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One day, Starting Point... 
ATTEMPT 1
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17 Jan 2026
Yim May gave me some sourdough starter!
and then i went online for recipe and the "how to" bake sourdough bread.

youtube ref:

(alexandra) i used this sourdough bread basic recipe
(ratio flour:water = 1,000 :750g)

Recipe - Sourdough Bread (75% Hydration)
- 500 g bread flour 
- 375 g water (no chlorine - eg overnight water)
- 100 g starter (active, with bubbles)
- 11-12 g salt


FIRST TRY
my first time Lol ... and ...

1. MIX, FOLD & STRETCH
my first attempt at breadmaking!

DAY 1 - Mix ingredients, stretch and fold...
my dough stays soft and sticky for 4-6 hours, even after stretching and folding for like 6-7 times!

left to right: pix1, 2, 3, 4, 5, 6
1- 4.53pm
2- 5.59pm
3- 6.45pm
4- 7.42pm
5- 8.23pm
6- 9.05pm

then later, so sticky! 
so i added plenty more flour 
and extra 2 tbsp starter


2. SHAPING
my 1st attempt at bread making. 

Arrrrrrgh!! 
SO SOFT AND STICKY!!

so i ended up adding 
- more flour (anyhow pour) 
- and more starter (2 tbsp)

uh. the dough (below) looks... cake-like 😣😩


3. PROOFING 
my 1st attempt with bread-making.
the cake dough goes in fridge for cold proofing...
from 11.30pm to 1.30pm next day (about 14 hours)


4. BAKING
my first attempt at breadmaking!

DAY 2 - Bake

since i'm using the turbo oven...

COVERED
1. BAKED covered with some ice on the bread - 60min, 180 degrees
2. BAKED covered with some ice on the bread - 20min, 220 degrees

UNCOVERED
3. BAKED un-covered - 15min, 150-180 degrees

4. MUST COOL BREAD
5. Cut bread, Add butter, TOAST 5-7min

5. OVERNIGHT BREAD
my first attempt at breadmaking!

DAY 2 - 3 
overnight bread was just right - not soggy or damp,
soft and moist inside, crispy on the outside.

pictures - scroll below - if i can get them out of my phone Lol

below: my bread after baking covered for about 30min, 150 degrees


below: baking uncovered for about 10min, 180 degrees!
cooling my 1st ever... sourdough bread!





DINNER - AFTER BAKING
my first attempt at breadmaking!

- sourdough bread - toasted with and without butter
- steak - sirloin and ribeye
- chicken stew with onion, potatoes and carrots
- boilef cauliflower
- cold cucumber and tomatoes



my first sourdough bread! a little soggy Lol
must have used too much ice!





ABOUT THE STARTER... 
info on making the starter:

from Yim May...


below: May's starter - after feeding only wheat flour (no water)



ABOUT HOW TO... 
info on making the sourdough bread:

from Yim May...




FROM INTERNET

STARTER RECIPE 

(and i watched a lot more... )

TIPS FROM INTERNET



OVERNIGHT BREAD

DAY 2 - 4 
overnight bread was just right - not soggy or damp,
soft and moist inside, crispy on the outside.

below - less soggy overnight bread!





SECOND TRY!
2nd SOURDOUGH BREAD (2 portions)

23 Jan 2026
feed the starter and make the bread - a different way!

1. FEED THE STARTERS 

left - new starter (named JJ)
50g may's starter + 50g bread flour + 50g water

right - may's starter (named Yim May May)
40g breadflour + 40g water 
think the starter is still kinda hungry hahaha





2. 2nd TRY - AUTOLYSE 
= a bread-making technique where flour and water are mixed and left to rest before adding other ingredients like salt and yeast, allowing enzymes to develop gluten and hydrate the flour naturally

but ahh, i added salt...
maybe that's why my dough is still sooooo STICKY!!



3. 2nd TRY - ANYHOW FOLD ...
Still soooo STICKY!
(cannot add flour but but but... i added flour, arggh)

can't take pictures coz my hands were busy kneading and getting dough all over my fingers!

so i left the dough in the fridge and the dough hardened quite a bit!

then... i took the dough out from the fridge
and shaped the sticky dough using flour...
UGGH maybe shouldn't have done that!

below: dough folded after adding flour
😫😭😰NOOOOO!!!


below: how to handle sticky dough



4. 2nd try - divided dough into 2 portions!

portion 1 - baked 24 jan
portion 2 - baked 26 jan


5. 2nd try - dough Portion 1
ok, so i used a lot of flour...
let's see if the bread is ok inside Lol

24 Jan 2026 - baked dough portion 1






6. 2nd try - dough Portion 2 ...

26 Jan 2026 - baked dough portion 2

below: this is the 2nd portion of my 2nd attempt sourdough.
this dough was sitting in the fridge for about 3 days Lol




below: dough after covered baking, 30min, 180 degrees


burnt the top part of the bread Lol





Conclusion
think i've got a long way to go to bake a good sourdough bread Lol
not sure if i should stop or continue...


THIRD TRY!
3rd SOURDOUGH BREAD (2 portions)

2026 #sourdough #bread

500g bread flour
375g water 
100g starter
11-12g salt (add after autolyse)

i hv 2 starters in fridge. 
may’s original starter had brown liquid so i threw out the liquid and a bit of starter. 
then fed both starters. 

31 Jan 2026 sat - feed starters + make dough

- dough was limp, sticky and flows over like slime! over-fermented??
- dough improved a small bit after stretching and slapping dough on the metal tray without using flour.  (almost 1 hr) 
- too sticky, limp, unable to form the dough ball…
- so just divided portion into 2 and put in fridge to cold proof

1 Feb sun - bake & eat!

- cold proof 10pm to 1pm (15 hrs) 
- in oven (no pre-heating), sprinkled water on cold dough
& baked 1 portion bread (dough still sticky and soft)
- forgot to score during uncovered baking
- score after covered baking, before uncovered baking

Baking
- sprinkle water, baked covered
180-200 degrees, 30min
(bread rose to almost double height)

- score bread, sprinkle water, baked uncovered
150-180 degrees, 10-15min 

Cool Bread
- added garlic flavoured oil on hot bread after baking 
- cool bread
- cut & toasted bread 3-5min
- bread is v nice! crust still tough/hard

3rd ATTEMPT
aidan, kristy, christen, jannah (1 pc) and me ate up all the bread!






FOURTH TRY!
4th SOURDOUGH BREAD
(1 heavy portion)

1 feb 2026 sun

night before - fed starters 11pm+
morning - make new dough 8am+

tried a different way of making the bread

Sourdough Bread Recipe 2 

460g + 40g bread flour
345g water (75%)
100g starter
12g salt + 30g water

1. set aside - 40g flour and 30g water
2. set aside - add salt into 30g water
3. autolyse (bread flour + water)
- mix 460g flour + 345g water
- knead, stretch & fold 
- rest 15-30min 
- repeat stretch, fold & rest
4. add starter - 100g, gently knead dough
5. rest 20-30min
6. add water + salt mixture (#2)
7. knead, stretch, fold
8. rest 30min
9. stretch & fold 2x more (total 3-4)
10. 3rd stretch & fold - dough is strong and easy to fold
(is this the time to shape the dough?)
11. rest 30 min
12. on the 4th stretch & fold - very sticky and limp!!
13. quickly >> stretch, fold & slap 15min,
tried to make a ball but the dough too limp
14. added flour & place sticky and limp dough in basket 
15. cold proof in fridge (afternoon)

5 Feb 2026 thu 
oops, bread dough forgotten for about 4 days!
time to bake the "old dough" LOL

1. baked bread
looks ok but did not get a chance to eat it yet... (today is Sat)

SCROLL DOWN FOR 5th ATTEMPT

my ref: 
above method based on this video
good notes at description part   
- https://youtu.be/lPXRJ_zB-ps?si=d6vWaRyWzp_fLiIi



notes from video (see above):

Nov 15, 2025
Hello, this is Joconde. Today I’m sharing a video on how to make sourdough bread. Do you like sourdough? When I made this bread, I honestly didn’t realize how good it would be — I enjoyed it so much. The crust was crisp, the inside was moist and chewy, and the more you chewed, the nuttier and more flavorful it became. So I wanted you to be able to make a really satisfying sourdough at home too, and I tried to capture the dough process and the background knowledge as thoroughly as possible in this video. That’s why the video is long and there are a lot of subtitles — it’s packed. 😄 🥐 Getting good fermentation on sourdough With sourdough, fermentation is the most important part. If you catch the right fermentation time, you get good oven spring and a nice open crumb. But every recipe says something different — “ferment for xx hours,” “ferment until it’s doubled,” and so on — it’s not consistent and it gets confusing, right? That’s because everyone works in different environments and at different temperatures, so even if you do it exactly the way the recipe says, it can still fail. In this video, we measure the dough temperature several times while making the sourdough, and based on the average dough temperature, you can figure out the proper fermentation volume (%) and the estimated fermentation time. Using that value, we watch the aliquot (a small 20 g sample of dough) and find the right timing more accurately. When you use a small sample (aliquot), it becomes much easier to check how much the dough has risen — something that’s often hard to judge with the main dough. So it’s a simple but very accurate method. Please make use of it. And don’t worry — even though it’s just a sample, it behaves like the main dough, so the result will match. 🥖 Sourdough characteristics by fermentation stage *[Underproofed]*
  • Shape: rises only in the center or looks like a pyramid
  • Crumb: irregular distribution of holes, large tunnel-like holes near the top
  • Scoring: the ear opens only a little, or is thick
  • Crust: more golden than brown, lacks elasticity
*[Nicely proofed]*
  • Shape: well balanced, good shoulders
  • Crumb: small, medium, and large holes are evenly distributed; inside is moist, soft, and elastic
  • Scoring: the ear is clear, and you often see gluten strands along the score line
  • Crust: from light brown to deep brown, with a proper, pleasant thickness
*[Overproofed]*
  • Shape: both ends sink and the whole loaf looks flat
  • Crumb: mostly small to medium holes inside, but right under the crust there are flat, wide holes
  • Scoring: the ear is small or disappears, and the score line looks wrinkled
  • Crust: thin and dry, and sometimes it separates from the crumb because of the large holes
🥐 If your oven can’t control top and bottom heat separately, or if you’re using a convection oven *Method 1.* Preheat the oven to its highest temperature, and preheat the Dutch oven or baking stone in it from the beginning for at least 1 hour. Without steam, place the dough in the Dutch oven and bake, or place the dough on the baking stone without steam and cover it with a metal pot or heatproof glass bowl, and bake for about 20 minutes. Remove the lid, lower the temperature to 220–230°C, and finish baking for another 15–20 minutes, watching the color. *Method 2.* Preheat the oven at its highest temperature for more than 50 minutes. Load the dough, add steam, and **turn the oven off**. Bake until the oven temperature drops to about 230°C. Then turn the oven back on, set it to 220–230°C, and finish baking while watching the color. (Total baking time 35–40 minutes.) ♥︎ Ingredies Dough environment: room temperature 25°C or higher, average dough temperature 24.2°C Dough temperature will vary by season, but anywhere between 21–26°C is fine. ♥︎ Active sourdough starter
  • 23 g mature starter
  • 23 g water
  • 23 g bread flour
*Mix all the ingredients and let it ferment at room temperature for 5–6 hours. Start the autolyse when it’s at its peak. That’s when the starter has risen to its highest point and has just started to slightly fall. But right before or right after peak is fine too.* Sourdough dough (75% hydration) – very crisp crust, great flavor, dough is a bit harder to work with
  • 200 g bread flour (protein 12–13%)
  • 100 g T65 flour (protein 11%)
  • 210 g cold water (15°C) *A*
  • 60 g active starter
  • 15 g cold water (15°C) *B*
  • 6 g salt
♥︎ Easier sourdough dough (72% hydration) – good flavor, easier to handle
  • 240 g bread flour (protein 12–13%)
  • 60 g whole-wheat flour
  • 216 g cold water (15°C)
  • 60 g active starter
  • 6 g salt



FIFTH TRY!
5th SOURDOUGH BREAD (1 portion)
70% hydration (instead of 75%), 
different bread flour

6 Feb 2026
i started to make bread again...
thought i could use a different method and 70% water instead of 75% water...

Sourdough Recipe #3 - (no autolyse)
- 300g water (60%)
- 100g starter
- 9g salt
- 440g bread flour

Method 
1- measure water, starter, salt - mix well
2- add in the flour and mix/knead well. rest
3. stretch and fold + rest (3-4 times more)
4. stretch and slap, shape with loose flour
5. cold proof
6. bake

but i learnt...

my starter is weak and runny... 
(too much water!)

so i guess my bread has been super watery and sticky
because my starter is too runny!!

6 feb -
fed starter 2x (morning and night)
but didn't discard any starter
made bread with new brand of bread flour
used a different recipe, 70% hydration instead of 75% hydration
couldn't finish making the bread
- so left it in the fridge, to continue next day

7 Feb - 
SHAPE 
after few hours in the fridge...
took the dough out of the fridge and started to shape the bread.
at first, the dough is good for stretch and slap and roll into a ball,
then suddenly, the dough became sticky and collapsed :(
so i tried to shape it and left it in a basket 
(failed to SHAPE properly...
so just left it in the basket for COLD PROOF.)
>> went into the fridge
>> COLD PROOF


8 Feb -

BAKE
forgot to score when baking covered
and burnt the top part of the bread.
also, the bread didn't cook through.
somehow the heat was not good enough during covered baking.

EATING THE BREAD
toasted the bread and ate it with chopped garlic
- sour, cheesy taste Lol but bread was less soggy and dense than the previous breads





during 5th ATTEMPT
USING STARTER DISCARD
to make Fried Flat Bread


7 feb - 
poured all my starter into a bowl.

1. restart - yim may's starter bottle 
using 1:1:1 (50g starter, 50g bread flour, 50g water)

2. restart - my starter bottle
using 1:2:2 (20g starter - 40g bread flour - 40g water)

3. make pancake / naan batter with discard starter
(agak agak, anyhow one)


7 Feb 2026

Recipe - Onion & Garlic Starter PANCAKE

1 bowl - discard starter 
+ bread flour 
+ rice flour
+ baking powder 1/2 tsp
+ salt

1. mix ingredients and rest.
2. fry onions, garlic
3. pour batter over
4. fry till bread is cooked and crispy
5. serve hot while hot and crispy!

pancake was crispy, fragrant and tasted sour LOL

everyone seemed to like this bread most! LOL

only found one photo :( 
somehow the photos of the bread on the plate was not recorded. or maybe i used another phone to take photos?? uggh weird



Sent
Enter


6th Attempt ... ?

not sure if i will make more bread or more starter discard fried bread Lol

if i were to do the sourdough bread again, will try 60-65% hydration.


---------------------------------------------
also, i forgot to discard my starter when feeding...
so the starter is kinda diluted LOL
>> so i re-started my starter again!

- re-started my starter after attempt 5 
- 2 versions of starters - ratio 1:1:1
and ratio 1:2:2 (old starter:flour:water)
- new starter is quite thick and airy!

---------------------------------------------

6th Attempt

20 Feb Fri - Attempt 6 

- 60% water
- 220g flour
- 50g starter (new starter)
- 4g-5g salt

- re-started my starter after attempt 5 
- 2 versions of starters - ratio 1:1:1 and ratio 1:2:2 (old starter:flour:water)
- new starter is quite thick and airy!

- used less flour (440g cut to 220g) + lower hydration (60%)
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- cold proof - 10hrs, overnight
- bake covered - 250 degrees, 45min from cold oven
- back uncovered 180-200 degrees

sourdough recipe
220g flour
132g water (60%)
50g starter
4g-5g salt










---------------------------------------------
and again...
i forgot to discard my starter when feeding! arggh

 >> so i re-started my starter again!

- re-started my starter after attempt 6 
- made my 2 starters using ratio 1:1:1

this time my starter took many hours to bubble and rise up...

---------------------------------------------
7th Attempt

21 Feb Sat - Attempt 7 
- 60% water
- 220g flour
- 80g starter (new starter)
- 4g-5g salt

- restarted starter after attempt 6
- recipe - hydration (60%)
- but used MORE starter - from 50g to 80g
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- dough. is quite sticky and watery
- and... for the first time, i managed to do bulk fermentation (left the dough to rest for about 4hrs) - dough grew double in size!
- while shaping, the dough kinda deflated :(((( ugggh!!!
- cold proof overnight
- baked - but my bread looked a bit flat, like a flying saucer :/

what a waste of effort and ingredients!

but, the inside was soft and fluffy, the crust was a little softer.
ate this bread with home-made masala curry!

can't tell if my starter was too weak
or... my dough was too wet (too much starter)
or... i didn't shape it correctly ... since i kinda squashed my bloated dough :(






---------------------------------------------
8th Attempt

28 Feb 2026 Sat - Attempt 8 
- 100g water (45.5% hydration)
- 220g flour
- 80g starter (new starter - quite watery)
- 4g-5g salt

- restarted starter after attempt 7
- recipe - lower hydration (45.5%)
- but used MORE starter - from 50g to 80g - starter was watery
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- dough. is quite manageable, but may have broken the elasticity during stretch and fold (too rough)
- a bit of bulk fermentation (left the dough to rest for about 3hrs) - dough grew but think not enough! rushing to clean up the kitchen lah LOL
- while shaping, the dough kinda deflated - again :(((( ugggh!!!
- cold proof overnight
- baked - covered 250 degrees, 40min from cold
- baked - uncovered 180 degrees, 10min with sprinkled water

bread did not rise too much in oven. kinda flat

surprisingly, the bread crust was crispy and not hard like previous attempts. (dusted with more rice flour)

taste - the inside doughy part was sour and cheesy. uggh.
christen likes it though




---------------------------------------------
9th Attempt

1 Mar 2026 Sun - Attempt 9 
- 120g water (55% hydration)
- 220g flour
- 60g starter (new starter - quite watery)
- 4g-5g salt

- restarted starter after attempt 8
- recipe - hydration 55%
- but used 60g starter - starter was watery
- stretch and fold seems easier, fold and slap, tuck into ball also can do
- dough. is quite manageable, tried not to be too rough
- a bit of bulk fermentation (left the dough to rest for about 3hrs) - dough grew but think not enough! rushing to clean up the kitchen! LOL
- while shaping, the dough felt like a watery balloon. quite interesting feeling!
- cold proof till next day in the afternoon
- baked - covered 250 degrees, 40min from cold
- baked - uncovered 180 degrees, 10min with sprinkled water

bread looks promising! 
but i suspect the starter will make the bread a bit sour.

added some garlic oil 1min before the oven is off.


below: baked bread (uncovered)


below: baked bread - uncovered (kinda flat)








---------------------------------------------
10th Attempt 

13 Mar to 14 March 2026

- 220g flour
- 132g water (60%)
- 50g starter
- 1 tsp yeast
- 1 tsp honey
- 5-6g salt

made 2 portions and
forgot a few steps
- did not do bulk ferment and did not rest dough after shaping
- bread was a bit flat :(
- crust was quite crispy but kinda thick

below: dough rises 2x after resting







---------------------------------------------
11th Attempt  

22 Mar Sun
NEW SOURDOUGH with
NEW Starters and Yeast

testing with yeast again

RECIPE - Half Portion
230g bread flour
150g water (65%)
50g starter
3-4g yeast
7g salt

method- followed baguette way

---------------------------------------------
... to be continued...
---------------------------------------------










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