Continuing on with another bake today. Photo 1: This is what a strong levain should look like. There is no better feeling than watching the carbon dioxide bubbles form and pop at the levain surface. Photo 2: The Tangzhong “shaggy dough” was subjected to 10 minutes of gluten development (via the slap and fold method) on the bench surface to develop this sponge. #MySourdoughJourney #sourdough #sourdoughlife #sourdoughbaking #tangzhong