With thanks to our son-in-law for sharing his starter, we’ve been baking fresh sourdough bread aboard Onward for about a month now.
We’ll share more about the process later but my hands are busy delivering hot, fresh-from-the-oven sourdough to my mouth.
There’s something delicious — even romantic — about feeding and caring for the sourdough starter, handling the dough, waiting anxiously for it to rise, and enjoying the wonderful scent as it bakes.
Cutting into the loaf while it’s still hot and enjoying it with a fresh cup of coffee on a Sunday morning — any morning, really — is heavenly.
Dale Triplett says
Bread is our friend. That particular loaf looks more like a lover, though. I shall fan myself and follow this tawdry saga to it’s succulent end! Bake Onward!
Guy says
Wow! I think you’re reading our bread tales a little differently than we’re writing them, Dale 🙂
We do love the whole process, though.
In fact, we just pulled a fresh loaf from the oven about 20 minutes ago. Can’t wait to cut into it.