Sourdough, Take Two
This weekend I baked the second batch of bread from my newly-minted sourdough starter (so new I haven't named it yet). The first batch was edible, although the crust was not as crisp as I would have liked, and the holes in the crumb were uniform.
My second attempt fared much better. The crust was crisp and blistered, and the crumb was riddled with variously-sized holes. And I wish I could describe the taste! Suffice it to say that when I went to put the rest of the bread away before bed, I found that my five year old had ripped the crumb out of the middle of the bread and polished it off.
Here's a picture: