Kind of got my starter back happy I think after a couple of days nurturing!
This dough was made at 6 last night turned throughout the evening then left to bulk ferment overnight, just poured it on the bench to rest before shaping, loads of bubbles so promising!
After retarding for 24 hours in the fridge baked one loaf off this morning, wasn’t a massive spring but great crust and crumb and lovely sour flavour !
Made a dough yesterday using all my excess starter up 300g of it with a kg of flour and anything I could find lying around that needed using up, so blue cheese walnuts mixed seeds dried chilli! Ended up with 3 loaves so I hope it’s tasty.
Bulk proved during the day then fridge overnight,looking forward to the results later!