Slow Rise

Notes on home sourdough baking — crumb shots, timing notes, and the odd failed loaf.

Overproofed again

Logged this week A loaf of bread

Left it too long on the counter during the warm afternoon — flat top, big irregular holes. Still tasted fine toasted. Next time: fridge retard starts an hour earlier.

Whole wheat blend, 20%

Logged last week

Swapped a fifth of the bread flour for fresh-milled whole wheat. Noticeably nuttier, slightly denser crumb, no complaints. Hydration needed a small bump.

Starter finally settled

Logged two weeks ago

After moving apartments the starter sulked for a while. Feeding it twice a day at room temperature for a week brought it back to a reliable double-in-four-hours rhythm.