People are sharing some good tips about the artisan-bread-in-five baking in the comments. I especially like the tip about doing the rising and baking steps on parchment instead of using cornmeal on a bread peel. (Or cookie sheet, in my case.)
I’m getting the hang of this. We haven’t bought bread in two weeks!
Sourdough starter from scratch, day two
Sourdough Starter Day 3 (and Other Stuff)
The Chicken Tikka Masala Post
Yeah, We Could Live on This
Better Yet, Please Pass the Lemon Curd