Most Recent Sourdough Loaf

My sourdough is really getting good.

I’m also refrigerating the dough (cold fermentation)

Flavor is awesome (regular dough my daughter makes is just the wrong texture and dull basically.) Sourdough is the right texture, flavor, mouthfeel.

I have not been saving discard very often because most of my family doesn’t like the things I do with it.

I have balls of a sourdough pizza dough in the freezer for my personal use. It’s really good.

I really like the sourdough dinner rolls I make, but last time I made them my sourdough was a bit underfed, too sour, so they are in the freezer for me because they aren’t toooo sour for me alone.

I’m comfortable with feeding my starter every day or every day and a half, for now.

Currently using Bob’s Red Mill Artisanal Bread Flour, and I use self ground whole spelt flour, and white spelt flour in my sandwich bread recipe. (3 cups Bob’s, 3/4 cup white spelt, 1/4 cup whole spelt.)