Thanks for all replies and great advices.
I used Roseīs recipe, Hector and Gebe. Itīs good to know it isn’t supposed to be very sour; the
sourdough breads I have tasted are very sour.
I will continue to let it age and develop more flavour.
If I use a rye sourdough, will it need to be fed only rye flour? Rye flour is very difficult to
Annie, last week I baked, as usual the basic hearth bread, and kneaded (kned?) it for about
15 minutes with the mixer and another 15 by hand. The biggest gluten window I got was about
2 x2 cm and wasnīt very translucent, but I didnīt want to keand my life away, so I continued
with the bread. At about half the rising (raising) time, the dough burst open; I had never
seen someting like that! Another bread sculpture… But it baked nice, though it didnīt rise much.
The crust and taste, as always were, great, so I decided to accept the bread as it wants to be.
For the sourdough, I didnīt have problems with the kneading; I used also the all purpose flour.
Today I found a bakery, where the owner agreed to sell my a couple kg of strong flour.