Starting to get the hang of it.....
....and getting brave enough to post my progress. This is a no knead yeast recipe. 50% KAF AP, 50% home milled hard red winter wheat, 76% hydration. Progress!
I'm starting to feel comfortable enough with the basics to want to get into the sourdough world. Onward!
Now to figure out how to add the crumb shot.
Edit: even figured out how to add photos! I had better quit for the day while I'm ahead. 😁