Country White

Another loaf of sourdough. Considerably easier than the first time (last week), because my starter was active and I didn't have to feed it for 3 days before using it. And I kindasorta knew what I was doing.

First I worried that I didn't let it ferment long enough, then I worried that I didn't let it proof long enough. I worried because the doorbell rang right as I put it into the oven, and so it was 15 minutes before I turned the temperature down from 500 to 450 degrees, instead of 5 minutes as instructed. But now I'm wondering if maybe it is nearly foolproof and no matter what I do, it might turn out as wonderful as these first attempts.

Dang, I shouldn't even think that, much less say it out loud. I bet I just jinxed myself.

Tonight this becomes garlic bread to go with Mahogany Beef Stew. I can hardly wait. I better have a slice now to be sure it's ok...