plenty of room for improvement, but very much not bad!
Figure 4. photograph, top down, of a round loaf of sourdough bread sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. the loaf has three vertical slashes and two horizontal slashes and is a dark brown to black in places, just how it should be afaik.Figure 5. photograph, looking down at a round loaf of sourdough bread that has been cut in half, one half propped up so that the open crumb faces the camera, sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. A long serrated bread knife is next to the loaf on the right.the crumb consists of bubbles large and small, scattered throughout, surrounded by with a very thin but hard crust.
my intent here, from the get go, was to use the starter for pizza dough but the bread was good enough and easy enough that I’ll probably also be making it on the regular too (I’m already looking forward to having a loaf on hand the next time I make coq au vin)
I’ve already got a never-miss “water the house plants” Sunday morning ritual to add the starter to, and almost all of the equipment and techniques from pizza making transferred well
