SB
sourdough bread bowls. 2nd attempt and perfect bowls. did a semi pasta madre method. for the starter using my 170 ye old starter and adding flour to make a firm dough. took 2 days to be super active. (or doubled -tripled in size. then added honey and warm water. to the madre then added flour. let it autolyze over night. let it sit on the table in the ambient cool room air. for 4 hours. stretched folded and rested 3 times cutnit into 4 pieces banneton over night in the fridge then dutch oven cooked 460°f 20 minutes lid off for 10 minutes. about 80% hydration.
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