My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.
comfort food
yet another. rosemary sourdough.
hazelnut sourdough. dried fruit with orange peel. orange butter.
I still have the homemade candied orange peel from the Christmas Pannetone, so I figured I would make a dried fruit breakfast bread with some of that lovely, gooey sweetness. For the other bread, I pan-toasted some hazelnuts before kneading them into the dough. 
1st bread order.
Experimenting with marketing and selling the bread. Gotta pay for supplies…
The starters (whole wheat, rye & white sourdoughs):
rye bread. 2nd try.
This 2nd batch was much improved. 
rye bread. from a starter.
Had a hankering for some classic jewish deli rye, so I figured I might as well add that to my repertoire. Or at the very least, start the experimentation process. Who knew that pickle juice is a main ingredient?
Toast 