First thing you need to do is make a starter which is water and flour and you let it rest, feed it daily and ferment. It took me 2 weeks to get my starter going and looking bubbly enough.
Last week end I made my first bread. Not really impressive, very flat and heavy and sooooo dark. I didn't realie that T80 flour here in France would give such a dark loaf. The bottom was pretty burnt as well, though that seems to be normal.
While getting the blade out of the protective covering to slash the dough I managed to slice my thumb. Not too deep thank goodness but enough to really hurt. As soon as it is healed though I will try again, this time with some lighter flour.
This is what a starter looks like.
Thanks to all that read my blog, I appreciate it.