What went well?

The proofing was insane. Bread held shape super well, rose nicely and oven rose well too.

What didn't?

Just try it again. I think the starter needed to mature into a less yeast-heavy composition. (It smells much more sour now.)

Baked: June 29th, 2024
Posted: July 20th, 2024

Other notes

The bread tasted almost like a normal yeast loaf. The starter smelled quite yeasty when I got it, so I think there wasn't a lot of bacteria to work with. Should give this a shot another time, because the starter smells noticeably more sour and fruity after some weeks of feeding.