First sourdough loaf, a la Tartine
After tending to my new starter for two weeks, I finally got the courage to make some bread with it. I used the Tartine basic country loaf formula, which yielded two decently sized loaves. The leaven was made at around 10 PM the night before, the dough mixed at 11 AM the following morning, and the first loaf baked at around 7 PM. To my dismay, it came out like a dense, insipid sponge with a huge cavern in the middle.