🚨First loaf alert!🚨

First ever bread loaf of any kind! Starter took quite a while to stabilize, ~1.5 months (my house is pretty chilly- I live in the Midwest, was also not consistent with feeds at times and had to fridge starter twice due to life chaos), but it took off after I purchased a hot plate! May have over fermented the dough for this loaf a tad (fell asleep while bulk fermenting), but I’m happy with results! I have 2 starters- one that is fed via scale (my “control” starter), and one that I’m eyeball feeding (my “experimental” starter). I’m using the eyeball fed starter experimentally as I’ve never baked anything with starter prior and wanted to do test runs for bread and other baked sourdough goods!

This was the recipe I used:

150g starter

350g water

500g flour

10g salt (added after having mixed the dough: let it rest for ~1 hour)

Advice is welcomed! I have 2 additional loaves (other than the one pictured) in process in which I used different hydration levels. Another loaf from the eyeball fed starter, and one from my controlled (scale-fed) starter. Will post results after baking!