Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even tastier!
The crumb does not look like sourdoughs I have had before which have a lot more holes. Or will that change as the starter matures?
The bottom looks a mess - I assume this is from when I am doing the final shaping. What am I doing wrong?
The crust is wonderful - but almost too crusty (my MIL will break her false teeth!) How do I tone down the "crustiness"
P.S. - I was lucky enough to spend some time in Tassie a few years ago with some friends who have a farm just outside Launceston. Nearest place to Eden on the planet!