Lower hydration sourdough that I'm newly experimenting with.
It seems this weather is so strange lately, and affecting my culture. The week of subzero temps left me with bread that seemed barely alive - I felt panic as I upped my daily feeding regimen to twice daily. I moved my jar of starter closer to the "warm" side of my kitchen, away from the no doubt cooler outer wall that the penetrating cold was managing a way through.
Full notes to come, I'm baking this version again this week...
blogged at CakeWalk.