Sourdough, June 2018 Vintage

The starter fermenting

The starter fermenting

My first levain sourdough loaf. It’s the hybrid Pan de Campagne from from Ken Forkish’s book Flour Water Salt Yeast.

I started fermenting the sourdough culture on June 20th.

I mixed the first dough on June 25th.

That dough went into the oven in the morning of June 26th.

There was a tang of sourness, but it was light and airy. A great sandwich bread.

The next batch is coming tomorrow.

I try to write every day. Join this list to follow along.