jasonhorn

—-Loaf 1 (01/24-26/25)
Whole wheat starter, 100% whole wheat flour.
Dough ball was very dry. Near 24 refrigerator rise. Baked late Saturday with loaf 2, cut/sliced Sunday. Loaf was very dense. Great flavor but heavy.
—-Loaf 2 (01/24-26/25)
All-purpose starter, 100% all-purpose flour.
Dough ball moist. Near 24 refrigerator rise. Baked late Saturday with loaf 1, cut/sliced Sunday. Loaf great.
—-Loaf 3 (02/07-09/25)
Whole wheat starter, 50/50 whole wheat/all-purpose.
Dough ball dry.
—-Loaf 4 (02/07-09/25)
All-purpose starter and generic all-purpose flour.
Very wet dough.