Seize the means of fermentation! ⓷⓶ Robespierre observes mistakes
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
at around 1100h yesterday night STOP
the dough was satisfying STOP
tested a different ratio between Robespierre and flour STOP
kept hydro at the usual 50% STOP
tested 30% Robespierre over a 100% of flour STOP
while so far the amount of Robespierre has been higher STOP
in every loaf STOP because Robespierre is a young starter STOP
very satisfying folds STOP good gluten development STOP nice growth STOP
but then i forgot to put the dough in the fridge for proving STOP
and this morning i woke to an over-proved dough STOP
that remained closed while cooking STOP
taking care of that now with apricot jam STOP
good lesson for tonight's kneading STOP
may you see the sun - and yourself - rise, Robespierre STOP