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      <image:title>The Grain Diaries - How to Know When Your Sourdough Starter Is Actually Ready to Use - Loaf One</image:title>
      <image:caption>Tight, even, dense. Beautiful crust. Great color. Good flavor, actually, because the dough itself had a long fermentation built into the process. Dense, but not a disaster. Informative.</image:caption>
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      <image:title>The Grain Diaries - How to Know When Your Sourdough Starter Is Actually Ready to Use - Loaf Two</image:title>
      <image:caption>open, irregular crumb with visible gas retention throughout. Strong oven spring. More complex flavor.</image:caption>
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      <image:title>The Grain Diaries - In Defense of Commercial Yeast - Internal Crumb Structure</image:title>
      <image:caption>Open, airy, minimal shaping holes. Consistent fermentation across structure.</image:caption>
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      <image:title>The Grain Diaries - In Defense of Commercial Yeast - Post Bake Crust</image:title>
      <image:caption>Crispy crust with some give and audible crunch. Consistent fermentation blisters. Even rise and color. Could use a heavier steam.</image:caption>
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