OH MY.....Thanks for a great Blog post and video with your son. I have your book which is fabulous. I first attended Artisan 1 at KAF VT in 2016, was making bread for a few years, turning out ok but still lacking something. After this class fell in love even more with bread making. Following year attended Laminated Pastry, never buy pastry now, oh the wonders of seeing all those layers in my Danish and Croissants. On to Whole Grains Bread class, whole grains in a Croissant, yes it can be done and what a taste along with Baguettes etc. Last year Bread Intensive All Day....touched on Sour Dough Bread again.....I never could get it right, keeping that Little Lady alive, she has another name too....yes my Sour Dough in the fridge has a name, hated throwing away the discard then discovered I didn’t have to. Do I feed her every week now....no sometimes it can be 3 weeks, but she is alive and the amazing things that she does is so rewarding. I use to panic....how much should I feed her, how to double her etc etc. Then started reading more about Sour Dough, there are so many ways to bake SD Bread. So Thursday I made up the Batch of SD from your Video when I woke up Friday, she had hardly risen after 12 hours....the kitchen was too cold, once the lights were on and heating turned up, we had a frost Thursday night in MD.....she came alive and doubled in size. Decided to divide one in a banneton and one in a t-towel lined bowl covered on the counter for a couple of hours, I was making croissants too. Put one in the oven in my Dutch Oven as per Maura’s instructions while the other in the fridge to wait. Once done, placed the Dutch Oven back to reach 500F, then popped the second one in the oven. I only baked without the lid for 20 mins, after 20 mins with the lid on and nicely brown on top. 2 Loaves of perfect flavored SD Bread. So I skipped the fridge part for 8-12 hours since the SD didn’t rise much over night. Basically it is trial and error for those that have never tried SD......you have to play around with it. I am not scared anymore of SD Bread. Now to add more fillings, some nuts etc. SD does take a long time, but you are not stood in the kitchen for 24 hours, but worth the wait. Hopefully KAF flour will be back in store and in the shops in MD soon. Thank you Maura and Martin for the recipe and blog. I used Martin’s recipe. Sorry for the long message but had to let you know how great the recipe and technique is. Oh I also made KAF SD from the site on Monday and that was amazing too, totally different texture but a great recipe to try for newbies.

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