Looks delicious, well done. 200g of starter is a lot more than I normally use (roughly around 40g when I bake a bread). Was it the recipe calling for this amount of starter, or did you wing it?
I'm always worried about using too much of the starter, and I'm not sure I have a reason to be worried about it.
Thanks!
I have to admit that I do quite a big of winging it but when I started baking I tried to follow this video/recipe with Patrick Ryan and he uses quite a lot of starer compared to other recipies.
I feel like his teaching style is very down to earth and easy to understand.