Fresh Loaf

Baked my first successful looking loaf in a while (haven't cut into it yet). It's been about a year since I let my last starter die. That starter at the time was probably my oldest, almost two years old.

I'm baking with Central Milling flour now, care of Keith Giusto Baking Supply. Even though I've been baking sourdough bread on and off for the last 8-10 years, I seem to always leave too long of a gap between baking periods which leaves me quite rusty. I've had two fail batches and was beginning to think I misplaced my glutenous mojo, but maybe not.

After I cut this loaf, I want to start experimenting with higher hydration doughs, mine goto recipe is around 65% and I've been told when using Central Milling flour, to expect to increase hydration as the flour is much more thirsty than the Monarch of flour I used to use.