Tartine starter day 6.

Ok so I’m 1 day away from baking bread for the first time in my life. I’ve been feeding my starter every day for a week and now I think it’s ready!

I saved about 1 tbsp of my current starter and added it to a 200g water and 200g flour (50/50 again) dough I mixed up and now I will call it my leaven. I let my leaven rise overnight and tomorrow morning the fun of mixing and rising my bread dough will begin!

For the rest of the night however, I’ll be enjoying a bottle of Sergeant’s IPA from Old Yale Brewing Company based in Chilliwack, BC. I’ve grown quite fond of ‘hoppy’ beers and this is a nice addition to my ‘repertoire’ of beer I’ve had. It’s light and airy and definitely fresh with a sharp hop flavour at the start and quite a smooth almost caramel finish. Can’t wait to try the Sasquatch Stout!

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