Fed both of my starters Sunday morning.

The original “Mother” fed with organic rye and her “Daughter”, fed with commercial bread flour.

Both of these starters are 6 years old.

I used 60g of the discard to make a biga.

By the time I got home from work the starters were ready to go into the fridge, and the biga went into a batch of dough.

It was added to 1000g of flour, along with 700g of water, and 15g of salt. After the last stretch and fold , the dough went into the fridge for a cold fermentation.

I still had a small amount of discard leftover from both starters, so I mixed up two smaller preferments, each with just 30g of discard, 30g of flour and 30g of water. Both had also doubled. So one went into the fridge and the other went into a smaller dough using 500g of flour, 350g of water, and 8g of salt. This dough is in the fridge and destined for pizza.

At 8:00 PM Sunday night I pulled a different dough out of the fridge that had been in there since Saturday morning and left it on the counter overnight.

Baked five baguettes from this batch.

Sliced from breakfast while still warm.

And Moe had warm buttered baguette served with potato leek soup for breakfast.