One day while cutting a focaccia for a sandwich I wondered if it could be made easier if I simply scored the dough before putting it in the oven. It is common for crackers to be scored and I have done it with shortbread.
I have been conducting experiments with my starter Isabel. Discard that was left on top of the fridge for 36 hours made very good focaccia.
So, this is what we’ve got to work with. 125 grams of puffy sourdough quite risen in the fridge for the last 40 hours or so. It has more than doubled in the ancient cold box so it looks like it needs a bake. Isabel lets me know.