From scratch #rye #sourdough from my 2 week old starter. Very sour, good chew, good crust. Pretty proud of those air bubbles. Still working on getting the rise just right, but this is a more than edible mistake!
I make bread too! It's hard not to eat the whole loaf while taste testing. I've never done sour dough before. I'm trying to master the regular white bread before I do a starter. Any books you would recommend?
Honestly, I didn't find any of the reading I did to ultimately be very helpful. I watched a lot of YouTube videos so I had an idea of what I was looking for and then kind of winged it. There are so many variables with sourdough that ultimately going by feel/intuition seems to be working better for me.
I changed up the amounts that I split and fed the starter based on how active it seemed, and if it seemed sad and slow I would feed it rye instead of ap. Excited to try this on a weekend when I can keep a better eye on the initial rise-- I think I lost volume here because it needed 12 hours and I gave it more like 18 because I had to go to work :)