Skip the gooey sourdough starter and pour that booch straight in! Give it a longggg ferment to be easily digestible and a delicious taste! Today I gave 8 hours with 3 folds. It’s now proofing for about 1.5 hours depending on temperature (tonight it’s sitting in the kitchen at 24*C) until it’s almost double in size. Then it’s oven time! Chef tip: Rate after u load the oven, steam inside by spraying a water bottle to help oven spring( bread volume and shiny crust 🥰