Hi, I am a newbie, started baking in Nov for grieving therapy after my daughter passed away.
The process has been rewarding and helps me stay sane.
Many of my loaves went into the creek. The last three have been successful! I live near San Francisco so my sourdough starter and bread have the delicious SF sourdough flavor.
This loaf was made with a stiff starter. I'd like to use my starter after feeding it rather than always making a stiff starter to safe time.
Any suggestions would be appreciated.