@teamsauerteig #BreadRolls #Brötchen #SourDough #Sauerteig #baking

This time I refreshed the #OldDough and reduced to 5% of flour weight. Still need to reduce the yeast, the dough was a little over proofed after a night in the fridge.

Shaping and cutting are improving

#BreadRolls #baking #SourDough #OldDough

25 g of dough held back. It will live in the fridge till next week and develop into a mild wheat sourdough. Then some of it will get fed and added as a starter to next weeks batch.