I know the longer sourdough goes through a cold retard the more gut benefits it has, but I always get sick of waiting and same day bake or at least within 3 days. This loaf has been in my outdoor fridge for 7 days now. I’m going to fill a few bannetons this weekend and try to let them ferment for 14 days. My family doesn’t like it too sour but I’m going to eat it for probiotic factors.

Look how pretty this 7 day bake turned out. It’s light as a feather too.

**I prefer a tighter crumb with less holes, so I always let my dough proof a bit more. 🤍