Congrats to our first two certified Sourdough Specialists!

Congrats to all our certified Sourdough Practitioners. The stars on your badge represent your BreadScores of 80+.

Hoping this is how it's done. Would love a score on this loaf. I used the Reset Recipe from the classroom, totally as written. Not perfect, but I am so very pleased with the result. The crust may seem a little light, but I purposely left it covered the entire bake, hubby does not like a tough, thick crunchy crust.

That was so much fun! Thanks to everyone who participated! Let's do it again! And congrats to our certified bakers, new members, and our baker of the month @Suzie Cain !

Sitting here playing on the computer waiting for my dough to BF, thought I'd take a moment to introduce my 'partners in crime'. Left to right....Ken, Amelia, and Ava. Ken and Ava were purchased as dehydrated, and are now kept at 60% hydration. Amelia (2nd pic is from the top of her open jar) is Lievito Madre I made from grape water, and is 45% hydration. I've also sent to starter heaven several self made starters, and a couple of others that were purchased. As much as sourdough is a hobby for me, starters are more of an addiction. I love playing with them, watching them grow, watching as they mature, and seeing the differences among them. I've had 3 different starters that were made with Debra Wink's pineapple juice protocol - the first purely out of curiosity; the 2nd and 3rd as verification that the protocol really does work exactly as written so I could be comfortable recommending it to people. I didn't keep them going for more than a month or so because I simply do not need them. And if I ever decide I do, I can recreate one in a week, strengthen in another week, and bake in the 3rd week. Anyone think I need an intervention? 🤣