The best I’ve ever made thanks to you guys.

I’ve been trying to “up” my sourdough game. This sub has helped me with a lot of tips and tricks to get a better rise.

These two loaves were identical in weight and they both came from the same batch of dough.

Except…

The one on the left was placed in a larger banneton and cold fermented 2 hours later than the one on the right.

And….

I baked both simultaneously in a steam rich oven.

Beer can for scale as I was out of bananas 😝