Bubble, Bubble

It’s been a while since a good friend gave me some of her sourdough starter and I’m pleased to report that it is still going strong. I’ve developed my own standard loaf with is half and half white and malted grain, but I’ve also made flatbreads, French sticks, rolls, crumpets and pizza. There is something magical about the sourdough starter - the warm, bubbling, sweet-smelling goo transforms the flour into the tastiest bread. I’m going to try putting some walnuts into today’s loaf.