Mira OkaforAuthorPinned
Thank you for all the photos of your loaves. I collected the most common questions in a new section at the end of the recipe.
Tell us how your sourdough turned out. Mira answers questions every Friday.
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4 comments
Mira OkaforAuthorPinned
Thank you for all the photos of your loaves. I collected the most common questions in a new section at the end of the recipe.
Sophie Lang
Baked it twice this weekend. The second loaf with the longer autolyse was clearly better, much more open crumb.
Karim Haddad
The tip with the ice cube in the oven changed everything. No more pale bottoms.
Ella Novak
For anyone at altitude like me in Garmisch, cut the proofing time by about a third.