Loaf of sourdough bread on wooden cutting board.
Yesterday’s bake: #SourdoughBread batard from 11% Whole Grain Rye flour from my #SepplSourdoug starter and 89 % Bread flour @ 80 % hydration. Bulk fermentation till dough increased to about 150 %. No cold fermentation this time.
#FlourEaterSalt #HomeBaking #sourdough
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