Dining and Cooking
FIRST LOAF! With my first starter from scratch, Luigi Mangi-Dough-ne.
In Sourdough

FIRST LOAF! With my first starter from scratch, Luigi Mangi-Dough-ne.


I rushed it for a Christmas loaf, and I believe overproofed? It was dense but still tastes good and was eaten up with Christmas Dinner! Focusing now on strengthening my starter before I try again.

by Micaelabby

17 Comments

  2. theresafungusamongus

    Love the name of your starter! The tunneling and dense crumb of your loaf says under-proofed.

  4. Financial-Parking547

    I have been looking for a name for my baby ( 3 days old starter) and this is genius. Looking great btw, like the original 😍

  7. Cheatongo

    Ah, reminds me of my first loaves. Big tunnels and no idea why. Now I know that severe underproofing does that. You have to be patient with a new starter, it sometimes gets upset at you without a reason and refuses to grow. But there is not a thing that time can’t heal 😉

  8. deanmc

    I see Luigi left his mark with those big holes😁 It looks great!

  11. JaySeaWorthy

    Looks amazing! Question: what is that red mat in the Dutch oven, under the bread?

  12. trimbandit

    How much did you let it rise? You can let it go more, as this loaf is very underproofed. It can be helpful to mark the starting volume and desired finish volume on a clear sided container. Good luck!

  13. Micaelabby

    Thanks for the feedback everyone I agree it’s underproofed not overproofed.

  14. kaleidoscope_jesus

    Lmfao the name! That looks great! How’s the flavor??

  16. SilverLabPuppies

    Congrats and getting thru all if the SD steps! Keep practicing. It is light in color. could use more baking time use digital thermometer & test for doneness 205-210F. If not there recheck every 5-10 mins. Get a brown crust.

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