the scraping method of maintaining starter is pretty impressive. I had maybe 2t of starter left from baking a loaf about 3 weeks ago. I added 60g of AP flour and 60g of water and overnight it tripled in bulk.,, and turned into this nice bread.
Using the 'scrapings' method of maintaining sourdough starter is working out well for me. This is the rise I got after feeding 50g each of flour and water last night, from the rubber band mark,
The scoring I'm doing on my sourdough before it goes in the oven is proving to be ineffectual:
My plan might have worked if I'd floured the liner in the baneton properly so that 1/4 of the dough didn't stick to it, in addition to deflating the loaf.
I baked this on my pizza steel with the turkey roasting pan lid over it instead of in the Dutch oven that I normally use because I wanted a more rectangular loaf...
Next time... Sourdough is a journey they tell me.
My first sourdough rising with my new batch of starter... Seems pretty potent and bubbly. 🍞 👩🏼🍳
TFW you baked a nice loaf of bread, only to cube it up and let it go stale, for dressing
