02/23/2021
Feeding and maintaining a sourdough germ is nothing short of a labor of love. This germ that I acquired about 9 months ago began hundreds of years ago in a tiny Italian bakery, where bakers baked bread for the small community where they lived. Yet as time consuming and scientifically thought out as the whole process is, the fresh out of the oven loaves sure make it worth it. Plus, I love how each loaf cracks in its own unique way, impressing me each time I open my oven ❤️