Before I even moved to the day, I had plans of attempting Tartine’s sourdough using starter from a friend. It wasn’t until actually trying Tartine that I knew I needed to advance my bread came beyond the baguettes and French peasant bread I made regularly. When fall quarter of finals week came around I was trying to use the folding steps of the process as a Pomodoro timer for my anatomy studying. I found success with one of my first loaves but many failed after that. Throughout quarantine and the summer I practiced multiple times a week, baking so many loaves for friends and family that I almost lost interest in eating them. Almost. I tried the blueberry skins, different percentages of rice flour, dark chocolate chips with Guinness, and every type of scoring imaginable. Now I keep a loaf frozen for toast in the morning and make another as an appetizer for friends. Hit me up if you want a loaf.