This weekend I was finally working with sourdough and being once again surprised how those wild yeasts can make your bread rise. Didn’t come up with any recipe, but settled instead for following the one from here. Didn’t make any variations this time, just cutting the portion into 2/3 for I didn’t have enough sourdough for the whole.
Turned out absolutely beautiful, like a good bread loaf should be. Taste is good too, not so sour as my usual sourdough loaves. Could be for my sourdough is still so young, or then the bread was still so fresh when I ate it. Perhaps tomorrow it’s stronger in flavor.
Planning to bake some pulla tomorrow, it’s been a while since I made some. And tonight I’ll be baking for the citizens of Braunschweig, so it’s sleeping time then.