Been baking bread seriously since retiring. Love working with yeast. Tried sour dough after learning the trick of starting a culture with pineapple juice. Then I had to learn patience and watching the dough instead of the clock. Finally learned to trust room temperature for fermenting instead of the oven setting of “proof.”
Here is the results which I think is good. I don’t like heavy crust so I baked it at 425 in a cast iron pot.
