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This loaf is the biggest one I ever made. My dad and I decided to make it together, and basically experimented with how much starter we put in. We noticed the more starter the more sour flavor the dough has. So we increased our amount of starter, as well as flour. I proved it overnight and it was gigantic. I use a cast iron Dutch oven to bake all the loaves, and knew that this one would be the largest I ever made.

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This was my first experimental loaf. I decided to try flavors and see how they would work out. We grow rosemary, and I roasted the garlic. Once the loaf baked, it was delicious, but the garlic seemed to disappear, and only showed up in flavor. What I’ve learned is that I need to roast the garlic less, because it was so soft when mixed into the dough that it absorbed in.

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For these smaller loaves, I split my recipe in half to accommodate for someone who I sold to. They said their family tends to not eat many carbs, so I made the recipe smaller so they could still enjoy the bread. My other loaves are of course these two loaves combined, so they are much much larger.

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At first I made the bread only for my family, but then I decided I might as well ask around and see if anyone would buy it! I did a poll on Instagram, and found out that lots of people were interested in buying my homemade sourdough:) So I got to work, and I’ve been selling them since.

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For my project, I really wanted to be creative and also make something that makes me happy! I’ve always been interested in baking, but haven’t had the tools before quarantine to bake bread! Our cousin in San Francisco sent a sourdough starter to us, and I decided to get to work. This was one of the first loaves I ever made, and I fell in love with the process.