Sourdough Bread

I read that "back in the day", the cook would not bother with a mixing bowl. They'd just throw wet and dry ingredients into a depression in the top of the open bag of flour and mix in just enough of the flour that felt right.

I think I'll stick with a bowl. 

Yeah, I would too. I used to make a lot of bread and I weighed everything with a kitchen scale, especially the flour.

100% home-milled Hard White Wheat sourdough w/roasted pecans and raisins.

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Everything but the bagel seasoning - Sourdough 85%

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Everything but the bagel seasoning - Sourdough 85%

Really enjoy living vicariously via your photos of your incredible loaves, gentlemen. even though I don't eat bread. 
Great job. 

Love your loaves    Can you post some pics of the cut bread crumb?

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 A nice open crumb for Sunday's sourdough bread

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 A nice open crumb for Sunday's sourdough bread

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Nice

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First time trying a no-knead sourdough bread and I must say, I'm rather pleased and pleasantly surprised how it turned out. It has a very nice sour scent, and the bite I took was pretty much indistinguishable from a regular stretch and fold sourdough. Will use this technique more often when I'm pressed for time. 

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Kamut Sourdough 80% Hydration with Everything but the bagel seasoning