The bread from yesterday was delicious. Nice and chewy, the crust had a good bite to it. I wish it was more sour but I’ll take what I can get. The crumb was good, it had a lot of larger air holes in it which made me happy. I don’t know if I did something different or if it was just the different dough.
I think next time I make bread with the starter I’m going to try my dad’s way of doing it. He uses a no knead recipe that you just mix and let ferment for 12 hours. Not kneading is such a strange concept to me that I’ve avoided doing it. But I’ve had the bread my dad made that way and it’s quite tasty.
Now I just wish I had a baking stone. Or even parchment paper and cornmeal. Ah, the things I would do with money.