Today's sourdough...

Bread dough made (via stand mixer and dough hook) and placed into fridge. I'm opting for the 24-hour rise in the fridge given the slight lessening of gluten in the dough thanks to a bit of buckwheat in the starter and I've heard that fresh starters don't have as much flavor as mature ones, so slow rises bring out more flav--

---Oh, who am I kidding, I have no idea. I'm just feeling my way here, and guessed that the longer rise would be better. No idea if I even kneaded it the correct amount of time. We'll see! If it ends up flat, we'll have breadcrumbs! XD The dough tasted pretty plain, with just a wee hint of tang, which also went into my calculations.

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Sourdough crackers!

Made with sourdough! I used the buckwheat/white starter and this recipe, which flavors them with herbes de Provence.

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