What I learned from a flat sourdough

The crust sang as it cooled on the rack, which is still my favourite part. The dough tells you more than the clock does, and it took me a long time to believe that. This time I let the bulk rise go an hour longer, and the crumb was noticeably more open.

I fed the starter in the evening and by morning it had doubled and smelled faintly of apples. A wet dough is harder to shape, but it forgives a lot once it is in the oven. I keep a notebook by the scale, because I never remember what I changed last time.