I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
BBB…Big Bear’s Bread. I am in love with this bread. It is so moist and delicious. It stays fresh days longer than other lean white sourdough breads. For those of you who do not have a dedicated refrigerator, I made this batch using a regular temp refrigerator (39F).
I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.