First post, SJSD
This is my first post here and the first time at making a Sourdough in quite a while. I chose Dmsnyder's San Joaquin Sourdough, since it comes out so beautifully for him. I was very happy with the results although it doesn't even look remotely related to his bread, hah. The flavor was nice and sour with a 25 hour retarding period (planned on 18, and to cook it in a brick oven, but I forgot my dough at my other workplace fridge). I think next time I would bake it longer, the crust came out nice and crunchy straight from the oven but got soft as it cooled, and I'd like the crust to be more deeply caramelized. Wishing for a more open crumb next time, like the original in all it's holey holiness!