u/333thegoat

I was using a different recipie and finding the dough too sticky and difficult to work with due to the higher ratio of starter and flour to water.

I now use this recipie: https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/ and am finding the dough easier to handle and the bake to be much more consistent! With tasty results.

Very active starter, bulk ferment was only 4h since I made dough after work, and overnight proof in fridge for 12h.

Still use the measurements in grams and a scale since consistency is my goal. I like her recipes but disagree that using cups is adequate hahah. Definitely not for me 😅

I think the gas bubble may have had something to do with my scoring? But otherwise pretty happy about it.