sourdough thoughts incoming, pls ignore
i made a sourdough loaf a few days before this one and it barely rose and the inside was pretty gummy and dense. still ate it! it was okay after toasting. i think it didn't work out that well because my starter wasn't super active after not being fed for a couple weeks and it probably needed a second wake-up feed before baking with it. it also didn't help that the recipe i used had a long fridge rise.
this sourdough went better, but not great. i fed the starter two more times after tuesday's failure so it would be more active and used a recipe that only had a couple shorter room temperature proofs. i think one of the issues is that the KAF recipes use so much starter per loaf and my starter is all rye, which is harder to work with.
recipe:
the failed recipe was
this
extra-tangy one from KAF and the less-failed recipe was
this one
also from KAF. the second one, i proofed in a diy couche made from a
heavily floured towel and bowl. i also baked it in a dutch oven. i think
the dry surface from the couche helped a lot with scoring it cleanly.