This looks seriously delicious. I have been putting off the baking bug for a while due to work and travelling, but the sourdough has been surviving my neglect for 10 years now, so it will be fine (I hope). Nothing like that loaf steaming hot with butter (or your delicious topings). On a different not, you must try browned butter (which you cool down again to turn it into spreadable butter) on freshly baked bread. Game changer. Oh yes, the struggle to get the bread rising in bulk ferment with the colds... That is another ball game; when sourdough does not want to rise, it does not rise! (I once baked about 10 loaves for a big order and none of them wanted to rise - nightmare stuff really.)
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It's amazing how long the starter lasts. I mean, you can even dehydrate and freeze it!
You know, I'm not a fan of butter? Jamie has butter, I have a plant based marj. I don't know why, I just don't like the taste of it.
How disappointing about your big order!!! What did you do?
Oh yes, sorry about that! My memory these days have been the worst. I am not sure why it is this bad, maybe all the research.
Well, I just made it work... Somehow. It was horrible though. Having been baking so many breads, there are always that one that did not proof well. Sometimes you just look the other way as well...