I’ve continued to make sourdough bread about every other week. Mostly I stick to rye since it has a lower glycemic index than white bread, even using heritage wheat, but the kids like the white sourdough, so it is still in rotation. My recipes don’t change, but I have been trying to perfect a leaf cut for scoring the bread.

I’ve found that if I make a deeper large sinusoidal cut, then shallower cuts for leaf veins, the leaves sometimes lift up from the surface and look more like actual leaves. If I can manage to free the leaf tip, but leave the other end connected, I get a neat “stem” effect too. Neither of the pictured loaves have all my desired elements. I need to keep practicing.