Made a small “biga” yesterday morning using just the sourdough discard remnants in the bottom of a jar, added 55g of water and 55g of flour. Mixed, covered and left on the counter to rise. Added it to 600g of flour, salt and hydration was 70%. Made the dough last night before bed.

Was left out on the counter until 3:00 am, for a 7 hour, room temperature fermentation.

Baked two batards to give away.

This is a new method that I’m trying and will post more details in the next couple of posts.