This week’s bake told me my kitchen is warm enough overnight that I need to reduce the amount of “seed” starter if I want to use the levain in 12 hours instead of 10 hours. And the loaves are ready to bake sooner as well.
I love the light this time of year, the shades of green and the bright blossoms. That the house isn’t so chilly. And the reminder that my starter and dough are alive too, responding to the season.