A couple days ago, I put together the second batch from my sourdough starter. I wanted to peck out a couple notes on it, now that I’ve had a chance to sample the product.

Two changes: first, I stepped up the flour a little more than I planned; second, I baked in a bread pan for the first time in I don’t remember how long (I’m usually a button-loaf guy).

The dough slid a bit more toward spongy than goopy, which is what I’ve worked with most recently