Japanese Milk Bread, croissants, cinnamon sugar babka, & a loaf with Asiago, Parmesan, & aglio e olio seasoning. All sourdough 😊

Am now obsessed with baking and anticipate weighing 500 lbs soon. Here are loaves 5 through 8, with #7 being my first sandwich loaf (exterior of loaf #6 not pictured). I’m still trying to get a handle on proofing and had my first experience w/overproofing recently (unshapeable blob). I feel like I’m seeing a lot of “fools crumb” in my bakes and welcome input on how to improve that. The lighter colored loaves were made using a dehydrated/established starter while the darker loaves were made w/my homemade starter and contain some wheat. I’ve been experimenting with different hydration levels and baking temperatures.