A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
It actually did end up with a breath of sourdough to it and a nice chewiness. This was some starter that I had built up and maintained, dried and stored over a year ago, then rehydrated a week ago.
Looks delicious. Did you use a lame to get those slits?
Thanks! I don't have an official lame, I've used those thin flexible razor blades before, but I couldn't find one and used a scalpel instead.
Gorgeous, I've had great experiences so far with no knead bread in Dutch ovens while camping. I think the more amazing thing is that your starter did so well. Did you had it frozen?
No, it was just in the back of the fridge in a fairly airtight deli container. I was really skeptical that it was doing anything the first couple days but realized I just needed to give it better food. Once that happened it was doubling faster, though it never did more than double.