🥖 Slicing Into a 3lb Sourdough Loaf: A Crumb Story

There’s something sacred about slicing into a loaf that took days to ferment and hours to bake. This 3lb sourdough beauty came out of the oven with a blistered crust and a light, open crumb—exactly what you want when you’ve coaxed wild yeast into something this alive.

The knife hits the crust with a satisfying crackle. The crumb reveals its story: airy, irregular holes, and that unmistakable tang from a slow, cold ferment.