I decided to leave my sponge overnight; as it hadn't fermented to the point I was hoping it would. This is all part of the fun of sourdough. You have to look, listen, and smell your yeasty friends at each point of the process to determine your next move. I will film the dough-making step this morning and that will just leave the baking and the eating. Stay tuned!Photo © RBerteig
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