Summer Sourdough Time

Summer Sourdough Time
Summer has arrived here in Michigan. It’s been 75-80 degrees most of the week and it’s expected to reach 90 next week. We are, of course, planning to spend a good amount of time outside. But I’m also going to be making some sourdough. It’s been a little while and cooking (or in this case fermenting and baking) is always an enjoyable thing for me, whether it’s for a large group or my wife and I. There is always a ton of information available on the internet, but if you have a secret to great over spring on your loaves, please share. My approach is to use a pre-heated Dutch oven and toss in a few ice cubes as I’m putting in the dough. It works, but if someone asked me, “are you satisfied with your over spring?” I’m conditioned from my time at work to answer, “No, of course not.”