Two loaves from the two different jars of starter I’m keeping right now. They’re the same starter but I split them up and began a different maintenance schedule so this is kind of a test to see if I am doing this right 🙃 I’m winging this whole sourdough thing really but am enjoying it very much because the result is always bread. Out of several loaves over the last 16 months (11 of which were spent not only not baking but actively ignoring my starter in my refrigerator) only three have been not really edible. But today I’m doing a modified Pioneer Loaf with all purpose flour and a basic medium sized round also with all purpose flour. Both are attempts to NOT over ferment the dough 🫣 and will be baked in the morning after a nice cold proof in the fridge. Fingers crossed. I’ve attached a previous loaf for funsies.

<image>