From Bertinet's "Crust"
I am very new to bread baking, and it took 3 tries before I got a feel for the ferment/flour/dough ratio, this was my first success. I have done a few batches since, and they are beginning to be a little more consistent. I feel like a proud papa :)
Monogrammed sourdough: my first successful sourdough from my Cambridge kitchen yeast Crusty brother boule: my monogrammed loaf's brother