Bread.

Remember the other day when I said I was going to make sourdough bread? Ok, so I did. And it didn't turn out quite as I expected. Elissa had made a mistake in her original conversion in the recipe, which resulted in both of us adding too much flour in our respective bread baking experiences. Hers somehow turned out ok, and mine turned out kinda funky. Maybe because I added too much flour and added more water to compensate? I don't know. The texture is ok, but just not quite right. Definitely not like the original recipe.

Fresh out of the oven...

A little dry on top. Not that shiny sourdough look. Not the delicious crust I was hoping for.

It slices ok. It should make good sourdough garlic bread tonight.

I'm thinking about making my own batch of sourdough starter and trying again from scratch. Another try? Perhaps with just making a loaf shape on a pan (like in the original recipe) instead of using the bread pan? Do I need to brush it with an egg wash to get the glossy top crust?