I feel pretty good about the results, although I'm already contemplating next steps and how to improve going forward. For one thing, I really blew it with the scores. Scoring the dough before it hits the oven directly relates to how the loaf is going to expand in the oven. The sharpest blade in my kitchen is an Xacto knife and it wasn't sharp enough to do the job properly. I need to get a proper lame.
But my starters are definitely on their way. The crumb was really tender albeit not hole-y enough yet. The crust was chewy and the taste was medium-sour and yeasty. All in all, really good.
