Tess

Notes on bread, starters and slow mornings.

A wetter dough for winter

November

The kitchen drops below eighteen degrees now, so the bulk rise needs almost seven hours. I moved the hydration up a little and the crumb opened again.

Feeding the starter less often

October

Once a day from the fridge turned out to be plenty. It smells sharper, and the loaves keep longer.

Rye, again

September

Twenty percent rye is where I keep ending up. Any more and the dough stops holding its shape in the basket.