I fed both my starters in the morning and started a small 250g batch with 40g of the discard and a pinch of yeast. 63% hydration, 7g of salt. Just big enough for a small boule. Left it out on the counter while I was at work and shaped and baked it last night. Sliced…

Steak for two. Presalted a 18oz NY Strip early in the morning and left it uncovered to air dry in the fridge. Seasoned with lots of black pepper and grilled over high heat. Served with “petite” baked potatoes.