@Patt Stanaway Well, you did it again! Another 90. Gorgeous bread! Here's the keys. You can take over now 😀

@Patt Stanaway You're on a roll!

@Denise Verdieck Nice job! BreadScore dinged you a couple points for not making darker as it likes to do lol. And it has this one as slightly under-proofed. I just included only the extra crumb shot (not the one in the center). I may run it again to see how much that changes things.

@Denise Verdieck I was just remembering a loaf I made where I had lots of big bubbles on the surface when I was bulk fermenting, but the final loaf was underproofed. In researching that, I read that if the gluten isn't fully developed enough to hold the gas being produced it rises to the surface and escapes causing those bubbles. The solution is more aggressive strength building in the mix and early in bulk fermentation. I can't say for sure, but I wonder if that may be part of what you're seeing. When the dough structure is strong, you wouldn't necessarily see those bubbles because they are being trapped in the internal structure. I hope to learn more about this (maybe an experiment is needed!) to better understand.

@Colleen Vergara A great bake for a not so great day. The blend of bread and AP flour makes the dough more extensible, and that may have required just a bit more tension and strength in your case. For more height you could sub more bread flour for some of the all purpose flour next time and also try stitching up the bottom of the boule about 10 minutes after shaping. (Thanks to @Denise Verdieck for sharing that tip on today's call!)

@Ziena Walker This is the starter guide I typically recommend that people follow. I also encourage people to consider buying a good quality starter, but there is a real sense of accomplishment is making your own and maintain it. https://www.sourdoughgeeks.com/blog/starting-your-sourdough-starter Curious if others have suggestions to share as well.