For the very first time, I have made what I consider a perfect sourdough, in texture/crumb and taste. Visually, a bit unruly, but I was thrilled. Have made a batch since, and it was not as good. I think I know what I did wrong, and will test it again and post my findings.
Decided to deep clean my fridge the other day, and consolidate the condiments. There were far too many un-expired jars partially filled. What to do? Make bread. 🍞 🙂
Made a double batch and separated it into (3) loaves. Sourdough, dried fruit with cinnamon swirl, and olive tapenade.
Finally getting the hang of it. I have given up using the Kitchenaid mixer, and just mix/knead by hand. Much easier, and hardly any cleanup. The dough is painful to clean off the mixer. 
Per my daughter’s request for something more ‘normal.’ Apparently, the charcoal sourdough is on the banned list. No idea why…
