u/Commercial-Brick-613

At the last bake I fed my white flour starter, wholewheat flour, used it then put the remainder in the fridge.

On Thursday night I took it out and fed it 50% white, 50% wholewheat.

Next morning, I added 110g of it to a bowl, and added warm spring water and 500g off Canadian strong white bread flour.

Left it for 40 minutes, then mixed in 11g of salt.

Due to working from home I then didn't get back to it for two hours or so, did 3 stretch and folds over the next hour then bulk fermentation for around 5½ hours. The starter was really active and nearly doubled the loaf in this time.

So I shaped it, and put it in in the fridge for 14hrs.

Heated Dutch oven on a pizza stone in the oven on its bread setting at 240°C for about 40 minutes. Then added the loaf and 3 ice cubes for 25 minutes. Removed the lid then reduced oven to 215°C for 20 minutes or so.

It's so unbelievably soft under that crunchy crust. Really pleased with this one. Wish I'd burst the big bubble I saw what shaping the loaf!

I've had a sourdough starter on the go for a few years and noticed it was looking a little sorry for itself in the fridge last week.so a few days after feeding it, knocked up a loaf and as we had a BBQ last night, figured I'd finish off trying to cook the sourdough on it.

I had the heat deflectors sat on the X accessory rack, and a pizza stone sat on the grates. Placed a Dutch oven on the pizza stone and let the whole thing rise to 250°C. After half an hour or so I placed the loaf into the Dutch oven with the lid on for 25 minutes. Then removed the lid and cooked for a further 20 minutes and closed the vent a little. Then gave it 5 minutes sat on the stone.

Haven't tasted it yet however.