Wow—this was amazing! Mine took a really long time to rise both times but my starter was likely a little sluggish and the kitchen a bit chilly. I can’t believe the end-product for the amount of effort. I love your sourdough philosophy, PJ!

I also got a beautiful dark brown and very crusty loaf by baking at 450 instead of 425. I don’t know if this would be good in everyone’s oven but in ours it was just right.

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