Sourdough log

Keeping track of starter feedings and bakes.

November

• Nov 9 — 75% hydration, 18 h cold proof. Best crumb so far.
• Nov 4 — tried 20% rye. Dense, needs a longer bulk.
• Nov 1 — starter peaks in 5 h at 24 °C.

October

• Oct 27 — switched to a new flour, slightly slacker dough.
• Oct 19 — first bake in the new dutch oven.