Bubbling sourdough (fotomóvil)

Barcelona is too hot for baking, I've been forced to reduce water as well as the amount of sourdough that goes into each loaf. Bread rises quicker, but flavour and texture are poorer.

 

For example, where a basic white sourdough recipe would call for

200 gr starter for 500gr flour, I've succesfully tried with 100gr starter...

 

I'm a wintertime baker, don't like the unpredictability of high temperatures (well, they're in fact predictable... it'll go wrong!!!)

Done