Hooch

Back from almost 6 weeks away (and no inclination to write here) my first order of business was to coax my sourdough leaven back to life. In 36 hours I managed to go from the somewhat smelly jar above to the rather delicious bread below. And I wrote about it over on Fornacalia, which, like the leaven, has been a little bit neglected of late.

Crumb

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