I love this recipe! I've been making the Extra Tangy Sourdough recipe about weekly for the past month and a half, since I started my first sourdough starter in January. The only thing I do differently is bake the final risen loves (which I keep round) inside a closed, preheated dutch oven. Lid stays on for about 25 minutes while it cooks, then removed for the last 10 minutes cooking. Gives the loaves a nice oven spring, resulting in taller loaves = better sandwich bread! (IMO, anyway :)). Also, I brush the tops with water before scoring + baking, gives the crust a wonderful chewy texture. I'm still very much a beginner! But I wanted to share the couple small tips that have really helped my bread from those first few terrible loaves.

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