YOWZA! My best sourdough result yet! 40% wheat, 60% bread flour. 75% hydration.
The raised ridge is called the "ear" and is an aesthetic thing that home breadmakers kind of obsess over. First time I've gotten one to pop up like this!
And it's hard to tell from the photo, but the oven spring (how puffy it gets when baked) is huge!
Back side of the ear has some beautiful caramelization.
Eager to cut into it but have to let it cool for a while.
Starter pic or it didn't happen
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The friend who gave me my starter said that I need to giver "her" (the starter) a name. I'm happy that my yeast and bacteria colony seems to be doing well, but just isn't something I can see developing an anthropomorphic relationship with.
She's cute, though ☺️
