u/Known_Measurement799

My starter is three weeks old and finally I got a decent loaf. I just wanted to say thank you for all the information I have gathered here in the past few weeks.

100gr starter
400gr flour
8gr salt
240ml water

I didn’t want a super thick crust and it worked. It is delicious, not gummy. I know it’s a pit pale and flat, but hey, I am still learning.

Mixed everything, four stretch and folds every 30 minutes. 12 hours in the fridge, it didn’t feel to good. Had it on the counter for two more hours.

Baked 20 minutes at 240 degrees Celcius in a closed Dutch oven. 15 minutes at 220 degrees Celcius witout a lid.

I had been looking for my mower for at least 20 minutes, behind and in bushes. Just couldn’t find it anywhere. Our garden is not accessible so it couldn’t been stolen.
My husband came home and he found her in a sec…….

I have no idea how it got there to begin with (it’s a Vision, so it shouldn’t even get there)

I have been battling sourdough for a while. I am now having two stabile starters (a regular and a rye one). Learned a lot here, thank you for that.

I see a lot of first loafs that look insanely good, to be honest, I sometimes wonder if those are really first loafs (apologies if not correct)

Today was ‘give focaccia a go’ day. Done with my rye starter, because it is my strongest one.
I used the Munchin Time recipe, added garlic, salt and rosemary.
Though not as bubbly as I wanted, it was divine!

604 g flour OO Flour, about 4 ¾ cups, scoop and level (***Substitute option:***423g all-purpose flour (≈ 3 ⅓ cups) plus 181g bread flour (≈ 1 ½ cups))
12 g extra virgin olive oil about 1 tablespoon, plus more for drizzling and greasing bowl
459 g water warm, about 2 cups
12 g sea salt about 2 teaspoons
115 g sourdough starter ripe, about ½ cup
flakey sea salt for garnish
fresh rosemary