Nice! Maybe try keeping sourdough for longer before baking? It will last more than the recipe suggests.

I made my first sourdough recently too. It wasn't as fluffy as yours but it still tasted great. I was watching a lot of bread/sourdough stuff on YouTube during my holiday, so I decided to make my own starter and a bread. Wasn't easy without a scale, but still ended up with something edible.

Also made 4 "buns" from the sourdough starter

Higher education in plant-based foods technology and then employment through contacts of my scientific supervisor.

Look into universities and other institutions specializing in biotechnology - while there's much more to it than foods, typically food technology is taught there.

For some careers in the breadmaking industry, college education is enough. But I delve into research, so for me higher education is a must.

Thanks! It took almost two months and I think it took so long because there are so many people out there who love the narrative that all you need is AP flour, water, two weeks and BOOM: Starter!

Yeah no, not in the dry desert Southwest anyway.

I had zero success getting a starter active until I included rye, which I was resistant to because I know from my SO doing it a few years ago it imparts a kind of molasses flavor to the loaf. I tried using only wheat, but it just went nowhere. So I eventually caved and went rye/wheat 50/50.

Once the starter was going correctly though, I dialed it down. This loaf was made with a 25% rye starter (and has a much less potent molasses flavor), but I got my next one going strong at only 10% rye. I'll make that one next week.