Phooey!!! Here it is just out of the oven and it smells sour! Not quite as sour as the first one, but almost.
And it LOOKS so beautiful too!
We haven’t tasted it yet. It’s still cooling.
The thing that drives me mad is that everything smelled wonderful until the bread was almost finished baking. And suddenly, the sourness began to overtake that wonderful aroma of sweet wheaty just-baked bread.
How demoralizing! (Eeeeek!! Maybe our house is sour?? Or is the yeast I’m capturing just angry at captivation?)
edit August 2017: Whoohoooo!! It turns out that it IS possible to make completely non-sour Tartine Bread in OUR kitchen: Tartine Bread: 3rd time’s the charm