The top of the starter turned in to bubbles!
This was the first day in the sourdough start mix . This included wholemeal flour and
This was the water slop in the bowl it was unbelievable the amount of flour I added it probably affected the bread.
I had to add so much flour because I didn't take the top layer of water of the starter.đŸ˜‚
The final stage of making this bread was to put it in the oven
This took a lot longer that I expected I added so much flour!
Some very dense and salty sourdough
FYI I am not sponsored by Olivani
I think if I was to make sour dough again I would leave the dough to air out for 12 hours. This would allow more air to get into the bread.