More #sourdough #breadstr fresh out of the oven. The last one turned out so well, I wanted to make sure I could do it consistently. So I tried to repeat the process as closely as possible. Still, I experimented a bit. Did half bread flour, half whole wheat, and increased the water by 25g because whole wheat absorbs more. In the presentation, I made a curving, diagonal score to produce that crisp ear, and I experimented with some decorative scoring on the opposite side. [image]

I guess you and I could open a bakery, of the whole software thing is a dud.