/ck/ - Food & Cooking

Well, for all the miss starts this weekend with the starter, I finally pulled this out the oven. Had to let it rise for 2 hours because the starter was slow... Probably because 80% of it was free flour and water after I jacked it all up. I baked it on fully prheated stones at 475 for 10 minutes, then 350 for 12. Total bake of 22 minutes. Its a 30% whole wheat dough, 70% bread flour. 2 T vital wheat gluten. Milk for liquid. Really slow and probably weak sourdough starter.