My starter is a little over two and a half years old and as I alluded to in my previous post I’ve baked about two hundred and fifty-ish loaves of bread with it, pre- and during pandemic. You would almost think I would understand it better. About an hour ago I pulled my Thanksgiving loaf from the oven and it turned out great. All around, I followed my basic twenty-four hour prep-and-proof plan, the process I’ve been fine tuning for years even before this starter, and which works for me fairly consistently. Only it sometimes doesn’t. Like this summer. This summer we had a heat wave for a solid month where the temperatures outside rarely dropped below twenty-five degrees at…

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