It’s such a busy time of year and I wanted to keep my starter productive so, I chose the basic sourdough recipe from the Breadtopia site. My only adjustment was to double it and add 20 grams of olive oil. My starter has been taking extra long to be ready now that it’s cold on the east coast. So, at 10:00 pm I started the mix, gave it three lift/fold turns at 30 minute and 20 minute intervals, then put in in a cool 58 degree room overnight. Finally, at 3 pm the following day it had risen 75%, dumped it, shaped it and let it rise on the counter another couple of hours. I baked all three in cast iron Dutch ovens and the recipe was a success!
