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Baked all three of my days off.
Three batches of dough, two of which went into the fridge.
One baked same day, one yesterday and the last one today.
Two regular baguettes and two with cheddar. Folded the cheddar in while shaping.
Although not strictly sourdough, I added the discard from the starter feed into all three batches along with yeast and and all three batches have a light but distinct
sourdough flavour. This batch more so than the first two.
Baked all three of my days off.
Three batches of dough, two of which went into the fridge.
One baked same day, one yesterday and the last one today.
Two regular baguettes and two with cheddar. Fold the cheddar in while shaping.
Although not strictly sourdough, I added the discard from the starter feed into all three batches along with yeast and and all three batches have a light but distinct
sourdough flavour. This batch more so than the first two.
