I finally did it guys 🥲

After 2 failed starters, 4 failed sourdough bread attempts, I finally made my first successful loaf of sourdough and nearly cried (look at that little ear!!!) literally took 2 months for me to get to this point.

I used this recipe here: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

I used KAF Bread Flour. I bulk fermented for 6.5 hours at around 70-72 degrees F, and proofed in fridge for 13 hours.

I think the crumb is okay, looking to get a more open crumb next time. Taste and texture is great, light soury taste.

What do y’all think?