Back in the bread business

Steve’s sourdough starter grew quickly, and Steve baked his first loaf. This was with regular bread flour since our new wheat grain has not yet arrived.

My favorite part is how he scores the top with a random razor blade from the shop.

The starter just bubbles away, gets fed and grows daily, and you just unceremoniously toss some of it out when it grows faster than you can bake with it.

The bread dough is placed into a proofing basket to rise.

This is the traditional shape. Sometimes they are lined with cotton. This material is more like a melamine (vs. a true “basket”).

When you flip it out it has the nice ridges.

You have to score the top, otherwise it will just split and crack on its own. This is Steve’s interpretation of a tree?

Ta da! Looks perfect on the outside.

Equally perfect on the inside!