r voss

New member
Mar 14, 2022
Welcome to Oregon! If you and Mr. Captain ever get to Northeast Portland, Herself and I have a couple of corner shops to recommend: for coffee, Mudd Works on 70th and NE Glisan and then Fressen Bakery up the street on 71st.

I have been following, with interest, your adventures with sour dough. After some success and a few starter failures over several years, I gave up and started experimenting with flavor development over shorter time periods. The proofing period for this recipe is 12 to 48 hours that has resulted in some very nice flavors. I would be happy to share that recipe with anyone here who is interested.
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