Sourdough Success!

Finally, finally, found a sourdough recipe that is successful and working with both my starter and my proofing method. It's the rustic sour dough recipe from King Arthur Flour that uses addition yeast as a booster. I've upped the water amount from 1.5 cups to 2 cups and the crumb is velvety rather than a gooey chew. Makes for great sandwich bread so I bought some ham slices to go with it for lunches this week.

 

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