Very fluffy, rose quite well. Not as acidic as most sourdough I’ve made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.
Here’s the dough at peak rise.
Very fluffy, rose quite well. Not as acidic as most sourdough I’ve made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.
Here’s the dough at peak rise.
Trub is basically all tired/dead yeast. You want to harvest it during the Krausen that’s the growth stage. Its sometimes referred to as barm.