I agree. I have been reading a lot on a site called the perfect loaf which the author has adapted material from tartine bread which is on iBooks for $2.99 so its been great to have guides to follow. I’ll definitely use the sourdough to make pizzas. I’m finding it hard to schedule in a bake session as I’ve got so much going on this time of year and you need a whole saturday at home and sunday morning to bake. I’ll try to get a bake done on the second weekend of december.
Here’s a pic of my starter… The rubber band was in line with the top of the starter when I fed it last night and this is what it looked like this morning. Lots of activity going on in there.
