I’ve been making for a few years now, the urge ebbs and flows. Right now I’ve been baking like a madman, forcing my A/C to work overtime, with the goal of reproducing the crumb you see in the loaves they sell at the tartine bakery.

I don’t know if it’s possible, given that the recipe in their book is probably optimized for a home baker, but I’m giving it a good shot.

Right now I’m in the process of getting my starter as active as humanly possible, I believe that’s the major weak point in my process.