I got up Sunday morning, super excited to make my sourdough bread.
Here is what I did.
Took the mason jar out of fridge around 9 AM and left it out for one hour ish
divide off 3.5 ounces for sour to keep for next week.
It's a little flat
The crumb is much lighter, but the texture was a bit gummy. It think with a bit more oven spring and maybe being more prepared with more flour on the peel (and maybe some cornmeal) and maybe at a higher temp it might come out better next time I'm very pleased with the flavor, though
- 15 ounces remained.
- add 10 ounces whole wheat flour
- add 8 ounces of room temp water
- half ounce of kosher salt
- knead for 5 minutes in a bowl as it's pretty sticky.
- let rest at room temp 67 degrees.


I’ve never tried it with bread, but rice flour works very well on a pizza peel. Looks good.