The scrumptiousness of fresh bread

Two boules of sourdough bread on the counter
Sourdough boules from this weekend’s bake

I love biting into a piece of fresh sourdough bread that has a schmear of labneh and some pickled vegetables on it. The texture and flavors are hard to beat. Wanting to have this pleasure more often and being in need of some tactile hobbies I decided to start baking bread. The early results have been good and rewarding.

Thanks to Michelle Felt, Eric Sorensen, and Eric Solveson for talking about the bread that they have made over the years, and for sharing. Also thanks to Michelle for getting me started with some tips and a starter!

Here is to more making, waiting, and learning in 2020 and beyond. And learning to appreciate the process in all that I do.

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