These two were made with different starters, I keep one fully white and one that’s part wheat and rye. I like the texture of the white but I also like the slightly different flavor profile with the wheat and rye. Has kind of a hint of molasses. I’m excited because my technique seems to be maturing, I’m pretty reliably getting good spring and crumb now. It’s been a long time coming.
Nice bread, also this is the first time I click a bread post and it’s not SMCF.
Smcf?
I usually don’t like typing the whole thing out because of the imagery it creates in my head but, the username SatansMaggotyCumFart.