My sourdough starter began life in February. Took a while to properly mature but it's a dandy now. The new oven with proof option has really helped with consistency as there's no variation vs when relying on room temperature or other makeshift proofing scenarios. I haven't purchased bread since February, bake about once a week. My 2 go to recipes are for a loaf of sourdough bread baked in cast iron pan & baguettes. The baguette recipe is not a sourdough recipe & uses normal yeast, but after a couple batches I started substituting sourdough starter for the yeast. Now when I make the baguettes I simply follow the sourdough bread recipe & double it.
The bread recipe is started the day before baking as the dough slow proofs in the fridge overnight after the initial stretch/fold/warm proofing. The baguette takes 2 days since the dough is made in 2 batches. The first dough is added to the ingredients of the final batch which also spends the night in the fridge.
Also make pizza crust & Belgian waffles with the sourdough starter. The waffles are great out of the freezer & popped in the toaster.
Baguettes ;). Nice size for 1 person, about 250g of dough for each. They freeze nicely as well. Half for breakfast, half for lunch. The crispy crust is courtesy the steam bake option of my oven.
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Crumb could be little more open but either way the flavour is hard to beat.
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