More Discard! Starting FMF Sandwich Loaves

Made simple discard crackers seasoned a variety of ways on 1/12/25... These are very simple and savory, and would be good with hummus. Easy way to use up extra, I used whole wheat and white starter. They are powerful and have a lot of seeds, and I did feel like my chest was heavy after eating too many without drinking water! Yikes. 

I used Little Spoon Farm's cracker recipe because it is fast, few ingredients, and as always, used a lot of discard! 200 g!

The night prior to making crackers (1/11), I started two different sandwich loaves, trying to start using FMF in my bread and coming up with a loaf for our regular bread. 

Grains in Small Place's recipe, made 2 small bread loaves in normal sized pans. I did not let these rise enough, or over fermented it...not sure. One loaf got weirdly puffy and the other was too flat. Different pans and the one seemed to be part of the problem. Won't use it again, will probably trash it honestly. 

GISP's Sourdough Bread with FMF

Pet-peeve is that she calls fermentolyse, autolyse, which makes me uncomfortable, but I like this recipe b/c you can use olive oil instead of butter and honey instead of sugar... THOUGH, sugar might work better and I'll try it next time since I didn't love my results. I did use all FMF, started 1/11 and baked 1/12. Think I needed more active starter, will take out and feed at night before bed, then feed again early in the morning and get moving on the bread by 8:30 am if possible. Her dough takes 3-4 hrs on first bulk rise and mine took so stinking long I lost track b/c I was also making another sandwich loaf recipe the same day. I did finally put these pans in the fridge at 11:30 pm b/c I had to bake the other recipe. 

I didn't take a picture of these on the table before freezing because they don't look good...definitely need more active starter, will use white, and need more moisture and to watch the 2nd fermentation time. It was getting gassy so I think that was the problem. Maybe I should try one large loaf? The texture was soft though I did rub butter on at the end to help with that.