I can make sourdough reliably now. I’ve made three or four loaves now and they all pretty much look like this:
I’ve given some loaves away to the neighbors.
Today I experimented with a 6-grain bread of my own devising. It was about one-third whole grains with the remainder white flour, sweetened with maple syrup. The dough was a little too damp so the shape doesn’t look good, but it tastes wonderful and has a good texture.