So I reduced my recipe by 1/2, since I’m using a 3.25 quart metal pot, small enough to fit into the oven. We’re at 8,200 feet here, so that’s a factor as well. Batch seemed small, and it was. Next time I’ll use a 3/4 scale recipe. But it tastes fine and I’m so glad to finally have a starter working here. Last attempt was 2.5 years ago in a supposedly warmer climate, and at 5,100 feet, but could not get any decent rise. Cold house, that’s my story.
So, success, I’m happy!
Are those walnuts in there? I love walnuts in my bread, your bread looks good and probably tastes great.
The original recipe calls for walnuts, and that is what I normally use. However, we’re currently living in Mexico and those are hard to come by, so pecans it is! Still tastes good 
Yes pecans are great too, I’ve recently posted a sourdough bread I made recently with pecans and purple sweet potatoes.
Which toaster oven did you use? I like multi-purpose toaster ovens
If you are looking for a toaster oven for your RV. I found out a great sitehttps://www.rvadvice.com/best-toaster-ovens-for-rv/