Sourdough Experiment #2

John refused to take my advice to try rising the dough warmer than room temperature. Instead he used more starter and made a dryer dough. He rose it all day at room temperature, refrigerated it overnight, and baked it in the morning. It was a 70 degree rise instead of something closer to 58 degrees (the first time when he rose it at night), but it was still nothing like the 80 degrees I was recommending.

Regardless of the cold rise, I thought it turned out great!

John thinks it’s still too heavy and too sour, and is wondering why anyone bothers with sourdough when plain old yeast bread is so much easier to make. But in my opinion sourdough is has more flavor. And I still think it would be less heavy and less sour if he did a warmer rise. But I’m not saying that because I just want him to stay motivated to keep experimenting…yum, yum!