After moving cross-country, my wife said I needed to make some bread ASAP for some friends, so I cheated and got a starter going by sprinkling like five grains of active dry yeast in a 50/50 flour/water mix, then repeatedly starving it over about a week to try and force it to become a different culture than straight commercial yeast. Overall seems to have worked out just dandy.
Recipe was, as always, the tartine country loaf, and I actually followed the recipe this time. Only issue is the new oven runs a bit hot, so these are a few shades darker than i normally aim for.
