I managed to bake my loaves before we lost power. However, we lost our power 8pm on Tuesday and entertained the rest of the night by watching our neighbors shed blow away. We didn't get power back on until yesterday evening at 5:30. It's been a long few days, with nothing to entertain us but occasionally venturing out to look at the destruction that Isaac did while passing through. over 600,000 people without power, 155,000 of those people were in New Orleans. It's been boring and it's been hot. But now that I have power I thought I'd share photos of my first sourdough bread. 

My starter is only 2 weeks old, and I didn't get a strong sour flavor which I was expecting. The crumb was still chewy and creamy and the crust was still very crusty. Any tips on how to get a stronger sour flavor? (not that I really minded the mild flavor). 

I also noticed a change in my starter consistency. I had been keeping it in the fridge because I know I won't be using it that frequently and I'm attributing the change to the temperature warming up. it reached 90+ degrees on our house. I did refresh it, and it still seems more liquidy that it had before the storm. It's still really bubbly so should I just let it go? Am I worrying over nothing? Thanks all who sent your support in my last Hurricane Isaac post. It really meant a lot!