I'm happy to report that my sourdough bread turned out really well.
I have an unusual tall-sided bread pan that this amount of dough was perfect for. I used no commercial yeast at all, and it rose very nicely!
I couldn't decide which picture I liked the best, so I'm putting them both here...
It's a tasty bread, not too sour. But I imagine as the starter matures, it will get a bit more 'character'. This was a fun experiment.
I thought yesterday was a freaky snow day...
But this is what I woke up to this morning:
April 1, 2025. Such is life in the mountains in the Spring.
I'm not complaining though. Our mountain snow pack up higher will see us through the summer in style this year. Everyone is happy about that.
