I went to work on a cold Sunday morning but I did remember to take a picture of my sourdough breads for Jacob:
It is a 54 hour process to make these from preparing the starter, to making the dough, letting it slowly rise, forming them and letting them rise some more until they finally see the stone oven. These are a bit on the wild side as I'm still taming the mother dough after my main cooler died last week and everything got a bit too warm.
I've been making these since September and it's been a lot of fun to get back to the basics. Knowing what you can do and what you really shouldn't do to make a stable product. It's a bit amazing what one can do with Flour, water, rye and some salt...