I make four loaves of sourdough every week. Here’s my bakes for this week. I took a recipe that I found a few years ago and made it my own and my loaves always come out so soft they’re hard to cut.

This is a hybrid loaf. 200g of fresher discard and 1/2 tspn of yeast. This nice soft white sandwich crumb with it stark golden brown crust is a beautiful contrast. She did 20 hours cold proofing. I find it fun that even in such a pillowy tight crumb you can see the swirl from my shaping. Great way to use discard. I was supposed to take out of the oven at about the upper 190°'s - 200°f but it reached 205°