I'm getting the hang of this...
This week, I didn't want to waste a lot of flour/water by feeding the starter every day, so I fed it on Sunday night & plonked it in the fridge. Left it there until Friday, when I pulled it out and give it another feed. It had developed plenty of fine bubbles over the five days, but not quite as many as it had previously developed in a 12-hour period. 4-5ºC will slow things down a bit, which was the intended outcome.
After a day out on the bench (in some much cooler weather for Brisbane, ~15-20ºC), it was nice and bubbly again, so I gave it another feed to bulk it up on Saturday night, and made the loaf on Sunday morning.
It's still a bit time-consuming to make a sourdough loaf, but it's satisfying at the same time. Flour, water, and salt were the only ingredients, plus some sesame seeds scattered on the top. (Yes, I remembered the salt this time!)
So, without any further ado, here's loaf #3, 100% pure sourdough.
1) you've probably noticed I baked this one in a tin - thought I'd try it out, see how it goes - the shape is much better for toast / sandwiches, but maybe I'll buy a narrower tin, this one is pretty wide, and a higher-but-narrower loaf would be even better;
2) you've probably also noticed why it is sourdough loaves are usually slashed on the top - that oven spring is wicked! :-D
Tastewise, it's nice bread - a bit 'heavier' than commercial bread (this loaf was over 1kg, compared to a commercial loaf of bread that's a bit bigger weighing in at 700g), but with a nice texture and chewy crust. Makes great toast. A very mild flavour on this one, though, not very sour.