Sourdough, June 2018 Vintage
![The starter fermenting](https://www.secondbreakfast.co/content/images/2023/12/https-3a-2f-2fsubstack-post-media-s3-amazonaws-com-2fpublic-2fimages-2f677788f9-6c6d-4142-a4dd-9cd911f6fe46_1050x1400-jpeg.jpg)
![The starter fermenting](https://www.secondbreakfast.co/content/images/2023/12/https-3a-2f-2fsubstack-post-media-s3-amazonaws-com-2fpublic-2fimages-2ff27ddd2c-c0b2-4345-a34d-a2ed5e0a5ac1_3024x4032-jpeg.jpg)
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.