First sourdough breads
We went for 300g of starter to 500g of strong white flour a little honey and warm water. When mixed and kneaded for ten mins the dough was left to rise for a full day then shaped and left for another ten hours ( less for the mini baguettes).
We made a basic loaf to eat with buter and some mini baguettes which were rolled in fennel seeds to use on a whisky and salmon tartar canape on an event this week.
Really happy overall with the flavour, strong sour and plummy, just a little tweaking of methods to get a slightly less dense structure.