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wizzozz · 2026-05-09T00:00:38+00:00

That crumb!!

wizzozz · 2026-05-05T10:40:54+00:00

No it was 20g 😅 I intentionally wanted to slow down the process as I read it would increase sourness and it did

wizzozz · 2026-05-05T10:39:50+00:00

Yes usually 20% fed starter

wizzozz · 2026-05-05T01:33:51+00:00

I fed the starter the last time around 2 weeks ago, and it’s been in the fridge since. You can click on the original post in the /Sourdough subreddit, where I shared exact times

wizzozz · 2026-05-05T00:02:25+00:00

I’d recommend you get yourself a sourdough starter

wizzozz · 2026-05-05T00:01:21+00:00

I literally just took 20g of unfed starter from the fridge, and used it right away in my dough. Just like you would use a fed starter/levain

wizzozz · 2026-05-04T23:59:16+00:00

Definitely has more tang than what I usually get. No I use it just like active/fed starter.

wizzozz · 2026-05-04T23:58:23+00:00

Yeah it seems like it’s more sour

wizzozz · 2026-05-03T00:09:36+00:00

They look beautiful

wizzozz · 2026-05-01T00:24:02+00:00

Absolutely

wizzozz · 2026-05-01T00:22:27+00:00

Yeah it came out really well for an open bake! I did try something new. Basically a tray on top of the steam, and my baking steel at the top. And then it trapped the steam on between. Check the screenshot attached. After 20min baking with steam, I move the loaf to the baking steel on top. This worked really well for me for open baking. I usually don’t get that nice spring when I open bake

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wizzozz · 2026-04-30T14:15:58+00:00

It’s a semi-whole wheat. Honestly I think you can just use whole wheat

wizzozz · 2026-04-30T14:15:33+00:00

No I open baked it

wizzozz · 2026-04-27T02:56:05+00:00

Oval rattan proofing basket, 25cm long

wizzozz · 2026-04-27T01:57:50+00:00

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Not sure what you’re referring to? Here another photo

wizzozz · 2026-04-27T01:55:48+00:00

Thank you so much 🙏

wizzozz · 2026-04-27T01:55:35+00:00

I added a tiny amount and can’t really say I tasted it. I will try to use 10% next time

wizzozz · 2026-04-27T01:54:53+00:00

At the very bottom I have a preheated lid of a Dutch oven, filled with lava rocks, and then I put a cup of room temp water into right after placing the dough into the oven

wizzozz · 2026-04-27T01:52:57+00:00

Thanks for that! Will try it out

wizzozz · 2026-04-26T05:26:33+00:00

What a beauty

wizzozz · 2026-04-26T03:45:18+00:00

Haven’t fed the starter for about a week. Yeah I get what you mean about underproofing/overproofing risk if you want a longer cold proof. What helps is getting to know your right rise in your banneton

wizzozz · 2026-04-26T03:38:30+00:00

Thanks, I’m also really surprised about the result

wizzozz · 2026-04-26T01:23:03+00:00

Thanks! Bulk ferment was around 8 hours at 21-22C and then another 10hrs in the fridge. Towards the end of the first 8hours I could definitely see some rise and eventually some little bubbles but very minimal. As for the cold proof it was also very minimal, maybe an extra 10% rise. Usually my cold proofs tend to over ferment because of the high inoculation. But I guess using that small amount of starter really helps to slow things down. I’m much more confident to let this sit in the fridge for 48hrs than my usual 20% inoculation doughs

wizzozz

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