Pulled a mini starter out of the fridge last night and made a dough.
Left it on the counter overnight from 8:30PM until 3:00 AM this morning and baked 6 baguettes.
At the same time last night I fed the scrapings in the bottom of the jar and fed again with 55g of water and 55g of flour.
It had more than doubled by 3:00AM so I decided I might as well make another batch of dough this morning.
Just finished the last stretch and fold and the dough is going into the fridge for a cold fermentation.
I refed the scrapings left in the jar and will leave it out on the counter today.
Will be ready to either go into another batch of dough tonight or into the fridge for a day or two.
