Okay, I really need to make Crumpets. I want mine smothered in butter just like @Smithy's
I have two sourdough starters. One rye and the other one I spun off from the rye and I feed it with my white bread flour.
I fed them both yesterday and used the discard from the white in a batch of baguette dough and the rye discard went into a batch of rye dough.
I didn't make preferments, I just added the discard for added flavour and reduced the amount of yeast I would normally use.
The baguette dough went into the fridge and I took it out this morning and will bake later.
The rye bread was baked yesterday.
Going to make Moe a sandwich on rye for breakfast.
