Seize the means of fermentation! ⓷⓷ Robespierre enjoys proportion
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
the second attempt at experimenting with Robespierre proportions has been satisfactory STOP
over a 100% flour used 26% Robespierre STOP
down from practically double that STOP
in previous loaves STOP
still 50% hydration STOP
the resulting pagnotta proved better STOP
good gluten formation STOP
exploded oven growth STOP good interior STOP
springy at compression STOP dry STOP thoroughly cooked STOP
mostly overall lighter at taste and touch STOP
nice one Robespierre STOP
tomorrow we try again STOP
may you see the sun - and yourself - rise, Robespierre STOP
