The only news today is how amazing my sourdough starter is looking this morning. I’m supposed to name it? Taking suggestions.

Second sourdough loaf. Changed up my method slightly and the crumb was perfect. I did a 30 hour fridge fermentation and let it sit out for a couple of hours before baking. Definitely a stronger “sourdough” than the previous loaf. My starter is very happy. Made bagels. Also fantastic.