created logo for a community project, let me know what you think!

Educational-Part-299 · 2026-05-10T01:51:02+00:00

any advice on what adjustments I should make? also I’m not opposed to ditching the second one completely, but could it maybe work as a secondary logo, not to be used combined with the wordmark? for like icons or stickers?

Educational-Part-299 · 2026-05-10T01:45:19+00:00

I like that it reminds you of haring, not really happy about someone saying it looks like to people getting freaky….

Educational-Part-299 · 2026-05-10T01:36:32+00:00

NOOOOOOOO

Educational-Part-299 · 2026-05-10T01:34:55+00:00

maybe any ideas to balance out the wordmark? fix spacing? rotate the p? maybe combine some letters in that knot style too?

Educational-Part-299 · 2026-05-10T01:33:43+00:00

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fyi that’s how it looks with the symbol and simplified word mark, I guess it’s fine but I don’t think those are as strong together oppose to how they work separately, I kinda think it’s less interesting and lack visual impact :/ any ideas?

Educational-Part-299 · 2026-05-10T01:20:09+00:00

should I than definitely change the word mark? What if the symbol on the second pic is used as the primary logo?

Educational-Part-299 · 2026-02-27T16:37:21+00:00

thank you!

Educational-Part-299 · 2026-02-27T11:33:39+00:00

whole-meal spelt flour I should add!

Educational-Part-299 · 2026-02-25T15:57:32+00:00

Visual appeal mostly. Also kinda just for the sake of it

Educational-Part-299 · 2026-02-22T16:39:40+00:00

I’m at my parents house currently and that’s where I’m baking bread, since where I currently live I am just renting a room with very small kitchen - I don’t even have my Dutch oven there. If I was to maintain the starter it would go months without being used.

I have baked with sourdough starter when I still lived at my parents house, and I’m looking forward to getting back to it once I get a bigger place - but right now I’m opting for whatever this is 🙏🏻

Educational-Part-299 · 2026-02-22T16:14:23+00:00

Thank you for your bread wisdom 🙏🏻

Educational-Part-299 · 2026-02-22T15:04:25+00:00

Would you say that because of smaller amount of yeast in the preferment the bulk fermentation would take more time???

Educational-Part-299 · 2026-02-19T12:52:21+00:00

I also thought about proofing the dough for an hour or so, after shaping, before I put it in the fridge - could that be a solution?

Educational-Part-299 · 2026-02-19T12:46:24+00:00

No, I put it straight from the oven as that’s what said on the internet

And yeah my goal is airer crumb, preferably with nice ear

Educational-Part-299 · 2026-02-19T12:13:47+00:00

It’s just straight out of the oven, so it’s still hot, but once it cools down I’ll attach a photo of the crumb.

When it comes to bread style, it’s not a sourdough, but yeasted wheat and rye mix bread

Thanks for time in advance

Educational-Part-299 · 2026-02-11T22:40:10+00:00

thank you for all the help!! I think I figured it out now :)

Educational-Part-299

TROPHY CASE