#baking
#bread
#sourdough
A couple of firsts yesterday: used an aliquot in an old spice jar I'd painstakingly marked in 10cm intervals to time the bulk ferment just right, and used one of my new bannetons -- and had success, a pain au levain bâtarde with good shape, good crumb, good taste!

And then I noticed the aliquot still sitting there in the jar waiting to be re-incorporated with the dough. Maybe if I mash it out thin enough I can turn it into a mini-pita.