volunteer sourdough bread

This sat on the terrace day and night for three days and three nights. The temperature ranged from freezing to mild.

Its texture is not attractive, its closed crumb is not appealing. It is exceedingly crusty. Its flavor is alright, it's degree of fermentation is acceptable. The culture is okay but not that great. It will not be saved. There are too many other good ones to bother with rehabilitation. This is the culture that foamed overnight from the culture carried on the flour.

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