Big Thanks to Everyone At TFL!!
Wow! I just want to thank everyone for helping to answer all my questions and making the website a great place for knowledge on learning how to bake bread. So, I have only been on the trail 5 weeks now but I have successfully avoided most errors and improved one the ones I've made.
The reason for my joy today is that I successfully completed not only the sourdough starter, which in my mind was a big achievement, but I made delicious baguettes from proth5's recipe. A lot of my friends poke fun because I enjoy making bread. Perhaps because they only know me as a 25 year old man's man, former Marine who fishes, hunts, and likes to throw back some beers. But, what's really humorous is when they taste it they no longer poke fun.
Oh, and one thing I learned, since this is my first time with sourdough, what a difference in the way it acts compared to instant or active dry yeast.
I know the shaping still needs works and the scoring, but hey, if the average is right I still have about 50 years to work on it. Anyways here are some pictures of my triumph today!
Top batch was 75% hydration with KA AP a tad bit of KA WW.
2nd batch was all KA AP at 65% hydration.