This week's sourdough. I usually like to make it half white and half whole wheat because I think it improves the flavor, but I was out of whole wheat flour. I also got distracted yesterday by hosting a brunch for friends and then rescuing a very scared puppy from the street outside our fence, and I totally forgot about my bread dough. It rose for a long time as a result, and I had to refrigerate it overnight for it's final rise because it was getting too late to bake it. I think it rose better than most of the recent loaves. Don't know if it was the overnight refrigeration, or the fact that I baked it on this pizza stone instead of in a dutch oven. It's a constant experiment, and this morning I got to enjoy that still warm piece for breakfast.
Yummmm. My brother gave me a sourdough starter he'd been feeding for me and a book about sourdough for Christmas - I loved his creativity!
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