photo #1691527

At it again. I truly enjoyed the process of sourdough. And could eat a loaf a week it is so good... Photo 1: Autolyse look in the morning (this was flour and water mixed, plastic on top, covered in a towel, and set on my fermenting shelf overnight - mixed around 7pm I'm up with this at 7am), i used a more wet recipe than the first 1 - 80% water to the 70% previous. 2: comparison - 1000g flour, 800g water needs a large bowl. Used glass because less sticky 3: starter before use - approximately 50% rise (need 150 grams) the mark is higher than where i started the mix last night 4: leftover from adding to the autolyse to begin stretch and fold (2 to 2.5 hours) 5: this is where i started with feeding around 6pm last night