Pulled the 2nd batch of sourdough out of the fridge before 6:00 PM Sunday night. This one was made from a biga started with 60g of my white starter.

The dough had been in the fridge since Saturday night.

Shaped and baked four baguettes Monday morning.

Moe had leftover roast pork

with slices of warmed buttered baguette for breakfast.

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