I am using the San Francisco Sourdough Starter to bake up this batch. I refreshed the starter twice, morning and evening and then used it next day. I was trying to build up the yeast to make a more mild sourdough and one that didn’t take as long to proof as the San Francisco starter usually does. It worked great but when time permits, I do prefer the sharper tang of a really good sour. Time does not always permit when you have a large family or other commitments so speeding up the starter helps but the tradeoff is less of a sour flavor. Of course I could control that better too with a proofing box and warmer temperatures, just more variables possible with sourdough baking!
Here is what I got:
Boy do I feel sorry for those of you who never bake sourdough, look at what your missing…sourdough sandwiches!