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.
rustic
holla.
Otherwise known as Challah. My 9 year-old daughter asked that we bake it last night, and the store-bought dough was not what she envisioned. At all. So…homemade it was, and Julia came to the rescue with a delicious recipe.

sourdough. experiments in flavor.
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. 🍞 🙂
on a roll. more sourdough.
olive oil + sage sourdough.
Decided to make Thanksgiving stuffing with homemade bread this year.
yet another. rosemary sourdough.
1st bread order.
Experimenting with marketing and selling the bread. Gotta pay for supplies…
The starters (whole wheat, rye & white sourdoughs):
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charcoal sourdough.
sourdough. from a starter.
My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.

1st bread baked.
Simple dry yeast Rustic Boule, thanks to this recipe from The New Artisan Bread in Five Minutes a Day cookbook.