Is my sourdough starter intoxicated?

[texassourdough]

Re: Is my sourdough starter intoxicated?

Hi Brian!

I am willing to guess you are slightly overproofed. Sourdough should usually be baked at about 3/4 "risen" (doubled) (i.e.1.7 or so times original volume). But there are lots of variables...

RE: large format. Me too. Wisner 4x5, 4x10, and 8x10.

But I do have digital both SLR and pocket...

Bake on!
Jay

[BrianShaw]

Re: Is my sourdough starter intoxicated?

I tend to agree with you about the overproofing. I left them on the counter overnight in bannetons and didn't check them until I finished my "beauty sleep". In the morning the bannetons were full and i still had to wait for the oven to warm up. I'd estimate that they were about close to 3x risen.

Sorry folks, pics will have to be on the next attempt. Only crumbs left.

re LF: 4x5s in Cambo, SuperGraphic, Anniversary Graphic, and several MFs... and never enough time for everything!