Baking Diary


Use as a basis the recipe from:


  • 1 cup sourdough starter

  • 1 1/2 cups warm water

  • 1 1/2 teaspoons salt

  • 1/2 cup white sugar

  • 1/2 cup corn oil

  • 6 cups bread flour

but added less oil and less sugar. Besides, used a mixture of olive and vegetable oil instead of the corn oil (should I use corn? what are the advantages?) It raised very slowly overnight

(almost none) and I was forced to accelerate it with hit. At some point I thought that I failed.

However, it gave a strong spring ( I used 380 K) and the bread, both boule and baguettes, was great.