cheat’s sourdough

I followed a recipe which called for a starter of a walnut-sized piece of the previous day’s dough which I fed for another day before shaping it.

As there was over 2kg flour, I froze two portions,

and combined the others into one loaf which split beautifully in the oven.

A few days later, I defrosted and baked the saved pieces. It didn’t rise much before going in the oven, but baked acceptably.