u/Dalaloumar

Bleenk 1-80-2 rocks!

I thought it didn't like sourdough because it was too tangy, but my friend kept telling me to try homemade sourdough. So I made my own starter (13 days ago) and fed it fresh milled grains (first rye, then hard red and hard white). After the starter kept doubling size in 4 hours for 5 days straight, I decided to give it a try and bake with it. Im very happy with the results for this sandwich bread. The flavor is so much better than any other store bought sourdough I ever tasted. Now I want to try one of those fancy round breads people make. This was a same day loaf, as I was concerned about being too tangy or sour. I didn't wait for the bread to cool down before cutting the first slice. Maybe next time I'll have a cute picture of the crumb.

Fresh Milled Flour: 800g total (Use a 50/50 blend like 400g hard red and 400g hard white wheat)

​Water: 680g (Warm, around 80°F)

​Active Starter (Doughrothy): 160g

​Salt: 16g

​Honey: 30g

Pan large pullman

Steps: feed starter, autolyze, strech and fold (×4), shape, second rise, bake at 375 with a pot with boiling water for 20 minutes, then bake another 20 with no steam.

Something is eating my tomatoes before the beaker stage. Everyday I find 2 to 3 half eaten tomatoes. I was wondering if I pick them now, would they ripe, even though they are not blushing yet? Any ideas on how to protect my tomatoes?