Got caught up in the moment. This is all the video I managed to film!
Anyways… when you replace water with whey and trust the process
Recipe: Sourdough starter: 80 g Bread flour: 250 g Whey: 190 g Salt: 7 g
Process: 4 stretch-and-folds, no shaping (keeping it chill), 3-hour bulk ferment, 2 hours in the fridge, then baked at 425°F for 25–30 minutes
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