Warming up for Spring| Sourdough Discard Recipe, Gardening Prep

Troubleshooting my Sourdough starter in hot weather and preparing for spring gardening. Sourdough discard recipe for Sandwich Bread 288g Water 71g Fresh Sourdough Discard (Mine is 80% Hydration Starter) 35g Brown sugar 23g Oil (Olive or Vegetable Oil) Bulk ferment is 1hr 35mins with 3 sets of stretches and folds. Sprinkle or spray water on the proofed dough before baking. Bake at 200*C for 20 minutes then reduce heat to 180*C and continue baking for 20 minutes. Note Using discard from a good sourdough starter will not give you a very sour bread just mild at best. The high temperature is over fermenting my starter making it acidic and with the right adjustments I have fixed it. Thank you for watching. Don't forget to Like and Subscribe for more :) Music Audio Library #shimbakesbread #nigerianbaker #sourdoughdiscard