#sourdoughchallenge

[raimskie]

Here we go again! . In this batch, I tried laminating some pumpkin spice, doing a different shape, and putting some simple scoring designs on the boule sourdough. I must say that it sure was an experience laminating the sourdough, and my scoring design will need more work. . Also, instead of discarding most of the remaining starter, I used most of it to make focaccia instead. . #RaimskieSourdoughJourney #SourdoughChallenge #MySourdoughJourney https://www.instagram.com/p/Ck4HgQZydtm/?igshid=NGJjMDIxMWI=

[raimskie]

Oh, wow! . I think Kanatiel’s (my stiff sourdough starter) loaves have better oven springs than Philly, its parent starter. . The downside of using Kanatiel, though, is that I had to soak it in warm water for a few minutes first so that it softens more, thus making it easier to mix. . Hmm… This makes me think about which one I’ll use more often. . #RaimskieSourdoughJourney #SourdoughChallenge #MySourdoughJourney https://www.instagram.com/p/Cko84AAPdkC/?igshid=NGJjMDIxMWI=

[raimskie]

A few days ago, I decided to convert some of Philly’s discard to a stiff sourdough starter (a.k.a. #LievitoMadre or #PastaMadre). . I must say that I am absolutely impressed with how active this starter is. Also, since this is a new form of starter, I have decided to name it “Kanatiel,” and I’ll try making some sourdough bread out of it later. . [P1: The newborn Kanatiel in the jar on Day 0. . P2: Newly fed Kanatiel in the jar on Day 1. . P3: Doubled the feeding for Kanatiel because I was planning on baking a couple of bread from it today. . P4: Kanatiel doubles in size and is ready for action.] . #RaimskieSourdoughJourney #SourdoughChallenge #MySourdoughJourney #TastyApp https://www.instagram.com/p/CkmI2M6S432/?igshid=NGJjMDIxMWI=

[raimskie]

TA-DAH! Another batch of sourdough bread was baked today, and this time I tweaked the way I baked them by putting the dutch oven a level lower in the oven, opening the lid of the dutch oven a little bit on both loaves of bread, and baking the second bread on a lower temperature. I must say that opening the lid gave the loaves of bread more oven spring than when I kept it tightly closed. . I must add that Philly (my sourdough starter) was more active when I fed it two nights ago. This could be one of the reasons these loaves of bread have more oven springs than last week’s. . P.S. I didn’t take a picture of the battârd-shaped dough because I gave it to my friend, @mitchztanada. . #RaimskieSourdoughJourney #SourdoughChallenge #MySourdoughJourney #TastyApp https://www.instagram.com/p/CkmAYbYyrhA/?igshid=NGJjMDIxMWI=

[raimskie]

ET VOILA! My bâtard-shaped sourdough bread! . Here’s the tea: the one that I baked yesterday overfermented by almost half an hour, which is why it did not have as much oven spring as this one did. To think that the starter that I used in this one isn’t as active as the one yesterday, I am so happy with the result. . P.S. Yes, that “art” could’ve been done better. 😅 . #RaimskieSourdoughJourney #SourdoughChallenge #MySourdoughJourney #TastyApp https://www.instagram.com/p/CkWM05OvA7M/?igshid=NGJjMDIxMWI=

[raimskie]

TA-DAH! . I present to y’all my very first sourdough bread. I know that this is not the most perfect sourdough bread ever baked, but I think it’s not bad for my first try. 😁 . I’ll definitely try a different shape in a few days. . P.S. I know I should’ve scored it deeper, but oh well. 😅 . #SourdoughChallenge #TastyApp https://www.instagram.com/p/CjlzTd-vRyx/?igshid=NGJjMDIxMWI=

[raimskie]

*phew!* . It’s now time to proof this bad baby in the fridge for baking tomorrow. . In case you’re wondering, yes, all this dough did was rest and I did all the work. 😅 . #SourdoughChallenge #TastyApp https://www.instagram.com/p/CjjeMmFp-G4/?igshid=NGJjMDIxMWI=