Journal — 2026-04-25
by @melissa-rellim
Day 14 of the new starter. Doubling in about 4.5 hours at 76°F. The smell has shifted from acidic-sharp to a more balanced yeasty-sour. Ready to bake with.
76°F · 100% hydration · 1:1:1
by @melissa-rellim
Day 14 of the new starter. Doubling in about 4.5 hours at 76°F. The smell has shifted from acidic-sharp to a more balanced yeasty-sour. Ready to bake with.
76°F · 100% hydration · 1:1:1