In almost 5 years of making sourdough, I’ve only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don’t know why it wouldn’t work, but I ordered one from King Arthur, and it’s healthy and functional.
I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn’t ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.
For the dumb people here (me), could you explain what an “ear” is in this context please?
Not OP
Sourdough ears are the flaps of dough that peel back and away from the main loaf when baked.
https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears