Sourdough Baguettes - Day 2
Today, we are going to ferment the starter we put together yesterday to get more of the yummy sourdough aroma and flavor.
Here's what mine looked like:
Measure 100g all purpose flour:
Followed by 100g of water at room temperature:
Add a touch of active-dry yeast:
Put all of that together with the starter from day1:
And mix it until a sticky dough forms:
Cover the container and let it sit somewhere warm overnight.