Crust looks pale - if it's not the camera, would indicate
over-fermenting: no more sugar left for browning.
Sour taste could also be an indication.


I think lighting is making it very pale. I have LED lights under my
cabinets - very white light. But the crust is a little paler than
normal because I waited too long to take the lid off the pot during
baking, and the blow out probably made it a bit more moist in there.
And I'm not ruling out a little over-fermenting, but I really like the
way it tastes.

What is in potato water? Starches and sugars - and in flour? Not sure
if the critters care at all where it's coming from.

Next time I'll omit the sugar and see if the results hold.

Matt