You’re loaf will continue to rise 🙌 

 😂 

 Nobody will see it if you add to LinkedIn. 

 😂 

 Bread making is art. Very nice sir 

 You should put your recipes on nostr.cooking 🍞 #foodstr 

 🙌 

 Love a slice of bread 🔥 

 @reltbracco #sourdoughstr got another one! 

 Sour dough is the best by a long shot! 

 We will endorse you for that 👌 

 Looks nice!  How’s it taste? 

 🤣😂💯🎯🙌 

 Nice!  

 How 'cultured' of you, Jeff ! 

 Recipe would pair well with zaps ⚡️ on https://nostr.cooking 

 zapped for the effort to improve yourself andlearbn new skills and also because that looks delicious 👌 

 🙏 

 Side hustles:
Baker 💪 ✅ 

😆🤙 

 Typical toxic Bitcoin maxi behaviour  

 😂 

 Oh, looks great 💜. 
I can almost taste it. 😊
Enjoy the freshly baked crust 💜💜💜 

 😋 

 That's look so yummy ! nice proof of cooking !🔥 

 I just started doing sourdough a couple of months ago. So much fun! 

 Agreed - but I did underestimate the amount of work. :) 

 Definitely gotta have some time on your hands! 

 You did a thing! 

 cheese next! 

 Very promising, you have certainly enlightened that loaf 🙏. 

 That looks damn good 

 kneading time? high time preference room temp rise or cold rise for the low time preference aficionados? so many questions! 

 Damn Jeff, you're gonna have to bring some of your baked goods to a Saturday SAT Market in Calgary sometime! 

 Love it Ben! 

 Nice, my wife's been nursing starter for a while, looking forward to some bread soon.....it got overfed the other night and I thought she'd been removing nail polish in the kitchen when I walked in.  Fun stuff! 

 Nice loaf ser. This is the IRS ... we think there may have been a caloric profit from the baking enterprise. As you know ser, this is a taxable event. So if you could just answe.... 

 Looks good. First try? 

 Yes - and way more work than I thought. (At least to do it the first time) 

 I thought all bitcoiners were doing keto and intermittent fasting 

 nice crumb, sir. keep going. 

 #ChefBooth 

 Discover, the way loaves of bread split open on top in the oven; the ridges are just by-products of the baking, and yet pleasing, somehow; they rouse our appetite without knowing why. - M.A., Mediations, Book Three. 🔶👀

nostr:nevent1qqswxgeft7t0aaa7q3srujnlvnhqv9shmcjftf7ddj8mgf2a0mfhf0qpzamhxue69uhkummnw3ezuendwsh8w6t69e3xj7szyzp7sxxlhmxw544s74g4w6el6wd8558pmq2exs6sqd505zzuektykqcyqqqqqqgwk0x7q

https://image.nostr.build/1b8d51f7f248b47bbdb11eb3a2b027d1a2f8a614029db2ca9ba670a8060f07e4.jpg 

 Looks awesome Jeff! Congrats!🎉👨‍🍳 

 This brings the phrase 'wake and bake' to a whole new level!!! Will need to ask #JEFFGPT for the recipe!!! haha 

 Did you use packet yeast for the starter, or did you grow an ambient yeast sourdough starter? 

 Grew my own. 

 Its great isnt it? Weve had one going for a couple years now. Its the best. I make a dough ball every 4 days or so, and pull pieces off to make fresh flatbread in a pan, or bake a small loaf. Haven’t bought bread in a long time 🍞❤️ 

 Looks good and healthy! 

 The question is: did it taste good?