Making Sourdough

Expanding the starter.

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Some passionate bread-lovers say they can enjoy baguettes in France with no problems, and noticed that bread here in the US would give them unpleasant symptoms, so I decided to look for French-grown wheat and see how my husband and friends felt after eating it. Success!

This is the French flour I found:

I love to eat a slice with Kerrygold butter and flaky Maldon sea salt.

Now my next step is to figure out how to work the rhythm of sourdough into my routines of driving, cooking, early mornings, early nights, and maybe some painting.