Sourdough: foreground, 8×120g (4oz) soft(-ish) bake rolls; background, 560g (20oz) cinnamon raisin loaf.
27°C (81°F) in the kitchen today and the sourdough rose — both in bulk and final proofing — with the speed of yeast! 
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#sourdough
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Today’s #sourdough bake
Soft, moist crumb. Good for sandwiches.
<Does little happy dance> It's actually repeatable!
This one was 15% wholemeal which the starter seemed to gorge on. Grew to 2½ times original size during bulk ferment in the fridge overnight.
Proofed in a rectangular banneton the 850g (1lb 14oz) loaf measures 23×20×12 cm (9×8×4½ inch)
in an experimental phase with my #sourdough, working on flavor.. whole wheat plus 15% rye, 100% hydration, and a 4 day cold proove is a flavor bomb
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Multi-seeded sourdough using a Tartine levain after 5.5hrs in proofer @ 26°C. 20% scalded home milled Flanders grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C, baking tomorrow morning. #sourdough #bread #breadsky #canadian #tartine
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Haven't really been posting about my breads at all, but yeah I'm still at it and lately they've been absolutely incredible
The starter is super consistent now and with the discovery of vital wheat gluten I don't have to worry so much about the flour strength.
Tonight's bake is just perfect (the previous two were also perfect, but I keep discovering new definitions of perfect)
80% hydration, 20% starter
This looks suspiciously like getting it right. 
I made sourdough bread. It's perhaps a bit overdone.
I named my starter Gary. This is a Fallout reference, as Gary is an... ill-tempered clone. Many ill-tempered clones actually.
Anyway, this was not easy. I am certain it will get easier. But for now, I will settle for "not a catastrophic failure" and "delicious" (it's cooling right now though, so not really even sure about that bit).
I feel like celebrating, because it's taken me like two months to get a starter to successfully... start. And subsequently make bread!
The great thing about this is a loaf of the finest artisan bread (which this isn't but could have been if I knew more what I was doing) costs maybe... 50 cents?
Farmhouse #sourdough. I like a little softer crust. I added honey and olive oil to the dough and baked at 375 fahrenheit. 700g white bread flour, 300g cracked red wheat from the Old Mill of Guilford - Oak Ridge, North Carolina https://share.google/QuSGtxltBGALIioXW
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Here is the loaf cut open. (Photo is the slice laying fat on a cutting board with the loaf next to it, serrated knife next to them.) It's gummy inside. Total fail. Boo. I toasted a slice. It's hard to bite into, the crust is so thick. Husband heard me doing trying to slice it & asked if I wanted a hacksaw from the garage to finish the job.
Sourdough has humbled this brave baker.
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This loaf is not my ideal sourdough. It's heavy. Like a brick. It's testing done (210°F on an instant read thermometer) & when I knock on it it does sound like it's done. I'm so afraid of it being gummy I put it back into the oven on our pizza stone. I don't know. I'm going to take it out in 10 mins, then I'm going to bed. Husband has strict instructions not to touch it when he comes in after his game tonight.
At least the house smells great. I got that going for me. #food #sourdough #bread
About a week ago I attempted a new #sourdough starter, this time with brown rice flour. The photo below was taken yesterday. It's the bubbly starter in a green lidded glass jar sitting on my counter, two lines drawn on it to monitor it's height. Today I started the process of making my 1st sourdough loaf! I have zero clue what I'm doing. My mil said to just go with my gut instincts. Hopefully tonight I'll have a loaf ready. #food #bread
I've said it before and I'll say it again: cold ferments are weird.
No idea what these are in culinary terms but they're what you get when you drop ladlefuls of spiced batter made from thinned sourdough starter discard into deep frying oil.
Hot, savory, crunchiness.
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Yay, bread is out of the oven and smells pretty great. Looking forward to this, it's been a few weeks since I've done a full batch, given the heat.
With a nice cool start to the day for a change, I'm making a normal batch of sourdough. Have only made the odd small batches through the heat wave, cooked off in the convection/toaster oven.
Nice to get the full oven going again, and 2.4 kilos of dough is ready for forming into loaves.