Sorry I forgot to take a picture of the full loaf. I was given a mature starter by my friend. The first attempt ended up super gummy and gross. I can bake a great yeast loaf but this is a new thing. This one has a good flavour but I have no idea how I did. Process will be linked in the comments! By Alexandra Cooks
by buzzybeecrafts
5 Comments
[Recipe](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/#overview)
I used 75g of starter and the house is about 72-74°F.
beautiful bread nonetheless my dude 🙂
I’m still on my first starter. Have been baking alot. Sourdough SOON(tm)
that looks better than my second loaf did!
i’m having trouble decoding the crumb. my gut says it could do with a longer proof and some more stretch and folds to get a more even and open crumb.
i bet it tasted great with that long cold proof.
That looks pretty good. Maybe it could take a bit more fermentation time, but you’re in a good range. I’d push the color a little more myself, but it’s just preference.
Wish my second was that good. Oh my, that was rough. 🙂
Looks awesome 😍