A marvellous, plump loaf of sourdough from last week. Since I’ve been keeping two sourdough starters, I’ve been experimenting with using both, adding progressively more starter to the dough over the past couple of months. My proving basket is now too small so I used a ceramic bowl for this loaf, lined with double layer of muslin – I’ve used the muslin before so it’s nicely floured. It expanded beautifully in the oven – as you can see from the slashes. Next time I make bread, I’ll try to remember to measure how much of each starter I’ve used so I can post up a recipe – I’m still keeping to 500g flour (mix of white and wholemeal) and 58-60% hydration because with this quantity of starters, 65% hydration makes the dough too wet to handle. The final loaf was quite big – I cut it into thirds and froze two pieces. Going to have the last of it today I think.