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It’s got a name!

I finally got around to naming my sour dough starter.

Blessing 1

Blessing2 is white flour only.

I’ve been tweaking recipes and techniques since last fall and have finally created a product I like. Here’s what I’ve learned:

  1. Patience. I cannot rush a good bread. Time is needed to bulk ferment and to rest.
  2. A baneton basket helps
  3. Scoring is important
  4. My best result comes from placing the dough in a cold oven and baking at 450F for 1 hour, covered
  5. Patience again. I need to let the bread 🍞 cool before slicing
  6. Some days the starter needs some love to boost its strength

There are lots of YouTube videos that explain recipes in detail. The process is not difficult as long as you have patience.

Here’s to great baking.

Till again,


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