Seize the means of fermentation! ⓸⓺ Robespierre raises a fist
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
the loaf baked late yesterday night STOP
had a full night opportunity to rest in the open oven STOP
this morning STOP the loaf finds its realization STOP
paired to lemon jam STOP
and - later - to porchetta STOP and Piave STOP
pagnotta has around 25% Robespierre STOP
60% hydration STOP proved out of the fridge for 9h STOP
with additional h in the fridge STOP
as the oven got to temperature STOP
230C with vapour STOP
onwards STOP
may you see the sun - and yourself - rise, Robespierre STOP
