by Will Schreiber

Sourdough, June 2018 Vintage

The starter fermenting
The starter fermenting

My first levain sourdough loaf. It’s the hybrid Pan de Campagne from from Ken Forkish’s book Flour Water Salt Yeast.

I started fermenting the sourdough culture on June 20th.

I mixed the first dough on June 25th.

That dough went into the oven in the morning of June 26th.

There was a tang of sourness, but it was light and airy. A great sandwich bread.

The next batch is coming tomorrow.