This Week’s Bread – Sourdough

Fed both starters on Monday 
and at the same time I made a biga using two ounces of the excess.
The biga had doubled within five hours.
Late afternoon, I mixed up a batch of dough using
the 500 gs of  biga plus 1000 gs of flour and 750 gs of water.
Baked Eight small size baguettes.
 The last batch of four came out of the oven at 10:30 PM. 
Crumb.

4 Comments Add yours

  1. Unknown says:

    Hey Angie, I think I will try the sour dough recipe. I'm always looking for recipes. Will let you know what I think. Lol Joan

  2. Big Dude says:

    Looks delicious as always.

  3. Joan, will look forward to your follow up.~Ann

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