Finally *skips for joy*....the end of 7 days which means that the Starter is ready to be used.
Was very excited indeed, especially I've been reading and re-reading WildYeast's recipe and also patiently nurturing the 12 hour Starter over the past 7 days.
Was a little bumped about not having a linen couche, bummer - oh well, something to add to the list to get - not forgetting the baking stone, would love one of those too. Anyway, here is my improvision. Not so professional looking but worked well. I also tried my best to copy WY's fat batards by shaping them to 350g each.
Was very excited indeed, especially I've been reading and re-reading WildYeast's recipe and also patiently nurturing the 12 hour Starter over the past 7 days.
Was a little bumped about not having a linen couche, bummer - oh well, something to add to the list to get - not forgetting the baking stone, would love one of those too. Anyway, here is my improvision. Not so professional looking but worked well. I also tried my best to copy WY's fat batards by shaping them to 350g each.
What you think??? Lolz
Must confess I couldn't wait for it to cool down to sink my teeth into them!! Was quite happy with the result especially since I managed to get the crust, crusty. *claps for joy* But didn't last as overnight in a container it got soft. :( Would appreciate any tips/advice on how to maintain it crusty overnight?
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