grey matches black. I gotvthe purse you need hahaha 😆

Usually no, or only very slightly, especially in the crust.

In San Francisco they buck the trend and emphasize this sour taste. I loved that bread. Hard to get that taste elsewhere though, the culture changes if moved out of San Francisco. Unfortunately the best S.F. sourdough companies long since past, I think only Boudin is left and they weren't the best bread (more the best business minded). Larraburu was one of the best, and that is a sad story how that ended (and famous in legal circles).

mastered it, and made a business off of it darling. thrifting vintage pieces pays my rent 🤍

When you get good at baking sourdough bread, even on days when you fuck it up 6 ways to sunday (starter wasn't hot enough, went too low of hydration for this flour, didn't proof long enough, didn't bake long enough to get it nicely crispy)... the bread still tastes amazing. The fuck-ups become minor details; first world problems.