Sourdough, attempt #7

Attempts one through six were, in order: a brick, a pancake, a slightly taller brick, a loaf that stuck to the proofing basket, a decent loaf I dropped, and a pancake again. Number seven is the first one I'd serve to guests.

What changed

• A livelier starter. Feeding it twice a day for a week before baking made the biggest difference by far.
• Less water. I dropped hydration until the dough stopped fighting me. Pretty crumb can wait.
• Watching the dough, not the clock. The bulk rise took almost two hours longer than the recipe said. It was ready when it looked ready.

The crust was properly crackly and the inside was soft with a mild sour note. Not bakery quality, but real bread. Attempt #8 is already resting in the fridge.