The makings

I drove to Claira today purely to buy some stoneground Barbu du Roussillon, grown in Pia by the person who revived it from oblivion. Economically, it was certainly not value for money: two-hour round trip, 15 minutes wasted by Google maps misdirection, cost of petrol and autoroute tolls. But I'm pleased to have some of the real thing, and the levain is looking lively. Dateline tomorrow to start the actual breadmaking process (it was too late by the time I got back). The course has really revived my enthusiasm. Watch this space ...