Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.
Here's the dough at peak rise.
this post was submitted on 18 Jul 2026
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How did you make it sour?
Organic acids from the yeast, mostly. Very low acidity in this batch of bread, likely hasn't picked up any serious acid-producing microbes in the culture yet. Will likely shift to lower pH over time.