Ok! This is an update to my previous post... Photo number one is the bread I salvaged. As you can see the crumb is not bad! I was afraid it would turn out gummy but after cooling the texture is much better. It probably would have been better if I hadn't messed up at all but overall I am happy with the results of this salvage operation. Much better than having to feed it to the dogs and birds! As I said in the comment on the last post, I believe it would have been very tall fluffy light textured bread if I'd done right, but oh well bake and learn! Oh yes, also the flavor was just a tiny bit tangier than the last batch I baked but hey! I like tangy sourdough!
Photo number two is a loaf I baked last week using my very own from scratch starter... I currently use two different starters, one is modified from an Amish friendship bread starter I got from a friend and the one I use for sandwich bread like the bread in the last post and the photo above. Then the starter I used for this bread is one I started from scratch and will be using to craft more artisan types of loaves! The flavor on this second type of bread is similar to a panera bread bowl. It's heavier and chewier and perfect for toast and garlic bread! Yum!
Btw, loaves I stuck in the freezer like this one taste almost fresh out of the oven even a week later!