i've been making a lot of sourdough bread at wild's edge and also have participated in making a batch every time i stay the night at my other brother's house near town. the last batch i baked between 5 and 6am. it rises too fast to make loaves at night. i prefer to start the 'sponge' before bed and then make the loaves to rise during the day. then i can keep an eye on them and put them in the oven at the peak rise.
since i got back i've made some loaves with orange and lemon zest. it adds a nice dimension that many have said they enjoy. i like it for sure. it is said to be especially complementary in rye breads.
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