I think I'll like this - some of my best looking... https://www.fermentingforfoodies.com...urdough-bread/
I followed the recipe, except I didn't have any amaranth so I substituted ground red quinoa. Fed starter in morning, bulk fermented at room temp for about 4 hours folding about four times, set outside overnight at 50 degrees F (almost steady temp all night long). Brought inside about 3PM when outside temp was 60 degrees F. Baked starting at about 5:30 PM inside preheated dutch oven; covered first 25 minutes and then 20 minutes uncovered.
I followed the recipe, except I didn't have any amaranth so I substituted ground red quinoa. Fed starter in morning, bulk fermented at room temp for about 4 hours folding about four times, set outside overnight at 50 degrees F (almost steady temp all night long). Brought inside about 3PM when outside temp was 60 degrees F. Baked starting at about 5:30 PM inside preheated dutch oven; covered first 25 minutes and then 20 minutes uncovered.
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