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8c11f298 064b 4df1 aaf1 dfba2a980e20  2016 04 03 21 01 20
Mlanterman
Mlanterman

Sunday's #sourdough seems like the best loaf yet. Good height, good crust. Haven't cut into it yet, but I have high hopes. The sound of the crust crackling when it first comes out of the oven is one of my favorite things to hear these days. 18 hour bulk ferment, and then a 3 hour rise after shaping.

Mlanterman
Mlanterman
This is the Lahey no knead recipe with about 1/4c of active starter added to it. Let it rise for longer than 18+4 hrs, if you need to.
Ibanezsen
Ibanezsen
I'd love the recipe.
Ibanezsen
Ibanezsen
This is beautiful!!!
Millie
Millie
GET THE BUTTER!
Caitlin Boyd
Caitlin Boyd
recipe?
Melina Hammer
Melina Hammer
A beauty! What do you bake it in? I think I need a smaller vessel, as I don't get the rise I'd like to see from my Dutch oven....thanks for any tips ??
Mlanterman
Mlanterman
Thanks! I've been using an old dutch oven I got at a garage sale ten years ago, and it seems to be working ok, but I'm also having problems with it spreading/collapsing instead of rising in the oven. I may try something smaller, and fake a lid with tinfoil next! I've been doing the second rise in a smaller glass bowl, which seems to encourage it to climb a bit higher.