The first loaf was pretty & tasty, but too dense (forgot to take an interior shot before it got devoured!). It rose overnight in the fridge, but it wasn't enough to create airiness or a significant sour flavor.
The second loaf was airy & sour, due to it's 18 hour, room temp. rise, but not as pretty as the first one. It could have been baked a little longer as well, because I like when they have a crunchy crust. Maybe next time!
In other yeast-crafting news, my amazing friend Ryan is teaching me to brew beer! He let me choose which kind to make, so I picked porter---he even had a favorite recipe on hand, which is a Black Butte Porter copycat. We made it last weekend, so it's got to do its thang for a couple weeks, then we'll bottle it up! It smelled sooo good as it was brewing. The weather was nice, so we made it outside with their propane stove. I had a little helper too...Clementine! She deserved a "stick break" after all that hard work. :)
Our work station:
Steeping the grains:
Simmering the hops:
I'll make another beer post when it's bottling time!