a home baking log, mostly bread, mostly mistakes
September
Kept it in the coolest corner of the kitchen and fed it twice a day. It smelled like apples for a week and then settled down. The loaf on Sunday had the best crumb so far.
August
Tried eighty percent hydration because a video made it look easy. It was not easy. Ended up with a very flat, very tasty focaccia instead, which is not the worst outcome.
June
Baked at a friend's place with a proper stone. Same dough, completely different bread. Now I understand why people talk about ovens so much.