Experimenting with scoring sourdough
Hello Fellow Bakers!
I have been learning from many of you, whether you know it or not. David had a great post about scoring, minioven always has good advice, and many others, which I did not mention, thank you! I just wanted to brag a little. :) This is white sourdough I baked several days back and scored it like wheat levain at New Seasons (those of you who live in Portland, may know what I am talking about). As usual, any critique and advice are always welcome! Thanks for looking. :)