I have been struggling with getting the wild bread to be less sour. I added malt powder and a tiny bit (1/16 tsp) of active dry yeast to this bread. It is less sour. Even though the taste is pretty good, I'd still like to make a completely unsour wild yeast bread - without using even a trace of commercial yeast.
This is how not to do slashes. I'm not yet sure what I did incorrectly. Perhaps I didn't slash deeply enough.
Side view of both loaves
One can just make out that I placed star shaped cookie cutters on top of this loaf as it was rising. Again, I don't know what I did incorrectly. (Take a look at what I expected the bread to look like.) But I can't really complain - there was oven spring at last!
The crumb is quite good with lots of nice looking holes.
