11/07/2025
Sourdough is a beautiful thing, but it’s also very unpredictable.
Due to humidity and temperature, it’s not always a set time on how long bulk fermentation will take.
I started this batch at 9am. Normally ten hours will do it, but not this time. So here I am at 1:54 in the morning, finally panning them up.
I’ll set an alarm for 3 hours to see they’re ready for baking.
Cheers to sourdough, the taste that’s worth the wait.