Made the sourdough again. This time with 30% Glacier Peak and 70% Expresso T85. Used my 120% rye starter, but forgot it was 120% so when I added additional water to bring the dough to 75% I actually brought it to 77.6%. It got a little flat right out of the banetton and I don’t think the second score I added (for some reason) helped it any.
Baking steel was 490F when launched. Baked at 500F for 5 minutes, then 464F for 15 minutes, then 20 minutes at 428F, and 20 minutes at 392F, with the last 5 minutes uncovered.
Tasted great.
In sad news I accidentally fed my 100% rye starter with wwf. I guess I’ll feed 10g of it with 100g of rye when I refresh it, and do that probably one more time, but kinda annoyed with myself to be honest.
