Beginner bread maker: Today’s loaf might be one of the last using bakers yeast and sugar.
The goo on the right is my sour dough starter Day 5. Once it’s ready I can keep it going forever by feeding it more flour and water.
The biggest step forward for me is the cloche in the background. Amazing difference as it adds the benefit of a baking stone but also traps moisture, so no need for adding steam in the oven.