New recipe

It seems that Veronica and I could establish a friendly rivalry over our sourdough baking.  I decided to prove today's loaf overnight in the fridge as she had suggested.  I wanted to try to slow the rise to allow the tangy flavours to develop fully and it worked a treat.  For those interested, the recipe I used had 500g wholemeal sourdough starter, 275ml water, 300 grams unbleached organic white flour, 200g organic four grain malted flour and 20g salt.  That makes a wettish dough of about 70% hydration.  The video of the method is here.