San Francisco Sourdough with Motherdough too

Yesterday I mixed up a stiff sponge with San Francisco Starter, flour, water and some motherdough starter (aged dough). I left it overnight in a 50 degree pantry. The sponge was very nice and bubbly by this morning:

sponge

I added the rest of the ingredients this morning and let it ferment for five hours. When it was done I poured it out on a lightly floured surface. The dough was very active and lively.

dough poured out

I shaped the dough into two loaves weighing 2 lbs and one weighing almost 1.5 lbs.

dough in bannetons

I put the loaves into the banneton and let them proof for two hours. They baked up with the motherdough signature reddish hue:

baked loaves

baked loaves all three

    northwestsourdough

    Teresa L Greenway – Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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