You might remember my approach to granola--throw a lot of things into a bowl and bake. I really should nail down a recipe, but this is basically my I-might-be-a-baker-but-I-don't-have-to-measure-everything recipe. Proof to all those who scoff that there is a time and a place for being anal. This is not one of those times.
Here are my ugly sourdough babies. They're ugly because I don't have a peel with which to slide the tender dough onto the sizzling hot baking stone. I basically had to throw them onto it with it in the oven. I guess I could have taken the stone out and placed them gently on it, but I fooled around enough with these things.
Oh, and I'm terrible at scoring dough. I tell myself it's because none of my knives are sharp enough, but I think it might have something to do with technique.
But they taste great. Sour but not too sour. Thick crust with a nice crumb. Very acceptable bread. I'm going to try fooling with my starter a few more weeks to see if keeping the thing alive gets any easier. If it does, we shall be in sourdough heaven. If not, I'm going back to my two-day method that always seemed to work so well.