Yummy Bread

So I've been testing bread recipes from that book from the library, Artisan Baking Across America by Glezer.  I concentrated on the sourdough chapter.  The baker uses a tiny piece of fermented firm sourdough starter and makes a levain the night before baking.  The levain is the firm sourdough mixed with water and different flours and left to ferment for 12 hours.  Fun, fun, fun and yum, yum, yum.  So far I've been successful.  Glezer tells you every move to make and that increases the likelihood of baking success.  I've put my $5 Walmart baking stone to use for these loaves.

Can you find the hidden letter in the above photo?