My sourdough baking journey part II (Part I was in the U.S.) has been great!
There have been minor ups and downs, and I’m still learning, but I feel I got the hang of it for the most part.
We always enjoy plain sourdough bread, but I do like to add some flavors once in a while.
This time I added fresh rosemary and garlic powder.
My scoring is not consistent, and this was a bad one…
It was not the prettiest bread (frankly quite ugly (lol)), but since this was MY “baby (sourdough bread)”, I still found it adorable.
Also, the bottom burnt (I know the reason, and I can prevent that next time), and I had to cut the part off.
But the rest was fine.
I was initially afraid that I put too much rosemary and garlic powder, but when I sliced it, I quickly realized that I could have added much more.
Add a lot more next time; a note to myself.
A good thing about bread-baking is that you learn something new every time you bake.