initial

web/data/2018-09-19/note.txt

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+This was my first bread ever.
+
+I didn't have a sourdough starter yet, so it used store-bought yeast.
+It looked okay, tasted mediocre.

web/data/2018-09-26/note.txt

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+My first sourdough bread. I added coriander seeds to it. Pretty good

web/data/2018-09-30/node.txt

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+nice crust, but it had huge holes in it. idk why

web/data/2018-10-04/note.txt

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+Tried cutting the dough blob before baking, like I saw in some tutorial. I think I overdid it a bit

web/data/2018-10-09/note.txt

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+a bit flat, but tasty

web/data/2018-10-15/note.txt

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+nice crust

web/data/2018-10-20/note.txt

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+I made the dough too runny–too much water–so it spilled over the whole baking form. That's why it's round. I dont remember what it tasted like, probably average

web/data/2018-10-30/note.txt

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+this came out a bit more "rustic" than usual. the cracked crust looks nice, but it makes slicing difficult

web/data/2018-11-06/note.txt

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+Experimenting with chia seeds. Tasted okay, but a lot of the seeds didn't stick to the bread. Maybe I should've put them in water for a bit first.. they get all slimy in water, might stick better

web/data/2018-11-20/note.txt

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+cracked crust again

web/data/2018-12-28/note.txt

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+I didn't bake any bread for almost a month and the starter culture went bad. This bread didn't rise at all and was super sour.
+I threw the whole thing out and refreshed the starter for about a week.

web/data/2019-01-02/note.txt

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+First bread with the renewed starter culture. Didn't rise much, but tasted okay.

web/data/2019-01-06/note.txt

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+that's more like it

web/data/2019-01-08/note.txt

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+trying a new recipe - I may have finally found the right ratio of rye vs wheat flour. It's quite simple - 1:1. Baked with 200g of each and one spoon of salt. Note the starter is rye only, so it counts into the rye amount.

web/data/2019-01-10/note.txt

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+Trying to bake a baguette with a recipe I got from Dashie. 
+It tasted okay, but I'll stick with bread. 
+
+the weird shape is due to limited baking space - I baked it (like all the other breads) in a [Remoska](http://remoska.cz/).
+
+here's the recipe:
+
+- 340ml water ~25°C
+- 2 tablespoon of oil (used sunflower one)
+- 2 coffee spoons of salt
+- 4 coffee spoon of sugar
+- 560gr of T55 type flour
+- 5g of *instant* yeast (bought in a bunch of small bags)

web/data/2019-01-11/note.txt

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+this one was very good

web/data/2019-01-14/note.txt

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+nice texture, not cracked at all. this is because I added some water into the baking form, 
+so it made steam. like you're supposed to.

web/data/2019-01-19/note.txt

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+made the dough too dry, so it couldn't rise properly. also didn't do the steam thing. all in all a disaster
+
+but it tasted okay regardless