Tartine Bread, Day 9
by Adam Kuban
Nothing much to report. Cavanagh continues to thrive. After mistakenly adding the 50-50 white–whole wheat flour mix to it two days ago, I’m back to white flour, and it looks the same as before.
The Tartine Bread starter has lost the stink, so I think the “bad bacteria” has died off. It’s bubbling here and there but not very vigorously. Could be that the starter is so thick. It’s showing gas formation, though, so that’s good.
I’m thinking of making two loaves Saturday, one with Cavanagh, one with TB stater.