Answers

When you think about it, the sourdough dough is just a gigantic starter –it’s a starter that’s being fed the dough ingredients. So let’s think about it this way… some starters, when they double, that’s their peak state, which means to say that the food is all eaten up and the next thing that happens…

Came out not too bad! Missed my cut near the front though 😅

Ok, so cold proofing is completely optional.  But it’s best practice. The golden rules of fermentation can be found here: How To Really Master Baking Sourdough Bread If you’re looking to extend the fermentation, I’d choose a lower hydration dough like my Soft & Fluffy White Sourdough Bread

this was my bake without the cold proof, its actually the first time ever I achieved an ear so delighted! think i cut it too severly??