I know the spring issue was a long time ago, but I still use it as a reference for my sourdough starter revival (I don't bake bread on a regular schedule). Today I started a new loaf with a "first time for me" twist... substituting goat's milk whey (left over from making goat's milk ricotta for the first time) for the water in the Rustic Sourdough recipe. It got me thinking... a blog about cheese and bread would make for nice fall reading... just a suggestion!

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