u/Captriker

A little bulky, but the crust and crumb were great. I used the recipie from u/aminorman and just stretched it to 8 instead of 6.

I’ve been cultivating my starter for two weeks now. It appeared ready this week so I tried a simple recipe from King Arthur’s site. https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe

I think it’s under everything. A little more kneading, a bit more proofing, and a bit more baking. There wasn’t much spring and the crumb feels a bit closed. The strip across the middle says underbaked, even though it was 205° when I took it out.

It tastes great. The texture is pretty good and the crust is chewy.

One down. Feedback welcome.

It is a long process but worth it. So good.