I made my first sourdough! I’ve been feeding and tending to “Audrey” for the past week, and started the dough last night. I made 2 loaves from the same sour dough recipe. I baked one starting in a cold Dutch oven and cold oven, then baked the 2nd one after the first one was done, in the preheated pan and oven. Both were cooked 20 min with the lid on (starting when the oven came up to temp for the cold start); and both were baked the remaining time with the lid off until the center reached 200-205 degrees. Interestingly, the cold oven start loaf turned out with a much browner and crispier crust, although both were terrific. Thanks for writing this post, I think I’ll do all my loaves this way from now on.

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