About 19/20 yrs ago my dear friend gave me a book, "Breads from the La Brea Bakery" by Nancy Silverton. The best gift ever! There was a recipe for starting your own sour dough. Red grapes, flour and water. So I did it, and all these years later my sour dough starter is still with us. It is very forgiving. It can go into the refrigerator for weeks, then feed it for a day and use it. ( Put a little of the starter aside and continue feeding it.} The breads are awsome! And there is so much room to play around. Mix regular flour with whole wheat, rye, add seeds, herbs, oils ... Rosemary and olive oil is great, so are sunflower and pumpkin seed breads.

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