A new attempt at sourdough bread. Using the same recipe as last time, and applying all the learnings from that first try, I got even better results. Totally presentable, nice and even in shape and texture, delicious crust, not at all doughy, great flavour. This is very doable.

I think my main challenge will be remembering to feed the sourdough starter so that it can survive from one baking to the next. It’s taken me six weeks to eat the two loaves I made last time. Most days I don’t eat breakfast, and even when I do, I don’t want to eat the same bread every single time, no matter how good it is.