Recipe vs Reality

My first attempt at sourdough! The crust came out better than expected but I'm still working on the oven spring. Any tips appreciated!

Used my sourdough discard to try croissants! A little funny shaped and dense but delicious! Will definitely try to make these again!

Sunday baking ritual: a soft whole wheat sandwich loaf to power our lunches. The crumb on this one was tight and even — first time using vital wheat gluten.

Still working on the shaping. The ends are too pointy and I'm getting big tunnels in the crumb. Going to try a tighter pre-shape next time.

First time baking rye! Crust looked great but the inside is gummy. I think I cut it too soon. Lesson learned: rye needs to fully cool before slicing.

Made an extra no-knead loaf to drop off at a neighbor's. The 18-hour rise really does most of the work — this is foolproof.

The shape totally lost it during proof. I think I overshot the bulk fermentation. Crust is delicious though, will keep trying.

Second attempt: much shorter bulk, finished in the fridge overnight. Beautiful ear and an open crumb. Thanks Marta and Melissa for the tips!

Butter leaked out everywhere. The kitchen smelled amazing but the croissants were greasy and limp. Next time I'll keep the dough colder.

After three failed loaves I finally got a soft sandwich crumb. The honey + olive oil combo really helps.

Got better oven spring this time but the crumb is still tighter than I want. I'm going to try a higher hydration next.

Toasted the caraway and fennel before mixing — huge flavor boost. Crumb was nicely closed and not gummy. Worth the extra step.