Semolina loaf and various bakes
I made zolablue's (Dan Leader's) semolina sandwich loaf. It definitely had some rising power!
Proofing for only 30 minutes
Baking in the oven
Crumb shot (sadly with a huge air pocket)
I also baked rye bread using Michael Ruhlman's recipe .
And I'm always practicing my croissants. I was quite pleased with the honeycomb structure in these chocolate ones.
My starter is now 15 days old. Around day 11, it started smelling like acetone. I've spent the past 4 days trying to get rid of the acetone smell. With all the great advice in various past TFL posts, I was able to remedy the situation. And if all goes well for another couple days, I can move it from the kitchen countertop (with daily feedings) to the refrigerator (for less frequent feedings).