boy i had a good time working with this! i started my starter about 2 weeks ago and have been working on the sourdough bread for the last 2 days. i changed up the recipe a tad by adding more salt, a bit of basil, and a tablespoon of olive oil. i also brushed the bread with olive oil and a pinch of salt before baking. the crust came out nice and crunchy with a beautiful, soft inside. i certainly appreciate the instructions to "go with the flow" versus sticking to an exact time clock. i went with my gut the whole way while using the instructions as a baseline and had a ball. check out my instagram @bradysbakery for a picture. xxxxxx

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