as someone who has been in the sourdough trenches myself: that is very excellent work!

👀

Thank you! I'm in the trenches with you. I used this recipe from my cousin's friend in France. It's so simple compared to the others I was using. Just need a strong starter so I fed it two nights before using. Ingredients: ½ cup + 2 tablespoons sourdough starter (about 90 g) 1 ¼ cups water (about 300 g) 2 teaspoons salt (about 10 g) 4 cups all-purpose flour (about 500 g) Instructions: In a large bowl, mix the starter, water, salt, and flour together until just combined. No need to knead yet. Cover and let rest for 30 minutes. After 30 minutes, shape the dough loosely into a ball in the bowl. Let it rest at room temperature for 3 hours. After 3 hours, create tension in the dough: Transfer it to a lightly floured surface and shape it into a rectangle. Stretch the short side of the rectangle slightly downward. Fold the bottom short side up over the top short side, without pressing down — just gently folding the dough over itself. Stretch each long side outward (right and left) and fold them toward the center (but not overlapping — just meeting in the middle). Finally, stretch the top short side upward and fold it down over the bottom short side. Do this shaping only once. Line a bowl with a clean kitchen towel and generously flour the towel (important, or the dough will stick). Place the dough seam-side down in the bowl — the smooth, tensioned side should be at the bottom for now. Let rest at room temperature for another 4 hours (time doesn't really matter, it's more about the size of the dough that has to double). After this second rise, gently turn the dough out so that the tensioned side is now facing up. If you’d like, score the top with a crosshatch pattern using a razor blade. Bake at 400°F (200°C) for 40 minutes with a lid on, then remove the lid and bake for another 20 minutes at the same temperature.

😋

A beautiful loaf!

Thank you 😊

nice! super strong starter is the key. i've been off grains for over a year so haven't baked in a while.

GM 🤩

Maybe this was your sign ✨

GM ☀️

haha thanks! but I don't think so :) I'm 40 years old and I've been healthier, stronger and generally feeling better than I ever have before. I'm never going off an ancestral diet