A few years ago, I made my own starter from the grapes that we have in our yard. So much fun! I bake a couple of no-knead sourdough loaves every week, plus waffles on Saturdays. According to a friend's son, my sourdough is 'the best bread ever!' In fact, we had grilled cheese sandwiches for dinner using a loaf that had been in the freezer. I've heard that freezing sourdough enhances some beneficial quality, but I can't remember what it was. Have you heard anything along those lines?

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