Experiment #2. Quite successful, I guess. No recipe here, just a bit of the starter, added some flour, a bit of salt, some olive oil. I mainly just wanted to see if it would rise — I don’t think it quite doubled after 2 1/2 hours (it’s also 16 degrees outside so that may be a factor as the house can get quite chilly even with the heater on). I went ahead and baked it anyway, and it developed a nice substantial, but not too dense, crust. Quite crispy actually, which surprised me. I think I’ll feed it, let it sit another week, and try a real loaf next week. Wish me luck!
PS On the inside is a bit of emmentaler, a bit of manchego (leftover cheeses) and some Volpi sopressata.
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