Ingredients
- 100g wheat starter
- 5g salt
- 460g strong white flour (Tesco organic)
- 335g water
- squeeze syrup
Method (setup)
- 1515 – Menu 29 (rustic sourdough) (full cycle)
- ~1800 – Menu 30 (sourdough starter)
- 2200 – looking good. rising well. will leave overnight
- ~0900 – not looking so good. a bit of a slump. Bake Only
Notes
Looked very promising last night, and during the night it must’ve stopped rising and gone into reverse. Perhaps I should’ve baked last night. Or possibly put on a bake program overnight but then I reckon that’d have overworked the dough with even more kneading.
