![\"\"](\"http:\/\/anirama.com\/100loaves\/wp-content\/uploads\/2012\/05\/120422-2727.jpg\" "\\"Fed")
<\/a>Fed sourdough starter in the evening, the next morning it is higher with evidence that it rose even higher and fell overnight<\/p><\/div>\n
The dough was mixed, went through a series of stretch and folds, and then rose for another hour. I then divided it, let it rest for a 1\/2 hour, shaped it into baguettes and batards, and then proofed for another hour and a half. I think I timed the proofing about right, for the finger poke test the dough recovered very slowly.<\/p>\n
Results<\/strong><\/p>\n The loaves were beautiful. I scored the baguettes properly, and the batards developed nice crispy ears. I wasn’t completely happy with the crumb yet – in the batards there were a few large long holes, but most of it was much smaller.<\/p>\n The flavor was not ideal – there wasn’t a strong sour flavor, but what was there was more bitter or acidic than the tartness I would prefer. The flavor was right in line with the odor of the starter, though, so I know that is what I need to work on.<\/p>\n Lessons<\/strong>
\nI will read up more on sourdough, but I suspect that I let the liquid levain over-develop and should have used it near its peak rather than after it tired out.<\/p>\n\n\t\t