Today’s bread baking venture: charcoal sourdough. 
bread
sourdough. from a starter.
My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.
holiday breads.
In December, I decided to (finally) use a gift card I had for a cooking class at The Gourmandise School in Santa Monica.
1st bread baked.
Simple dry yeast Rustic Boule, thanks to this recipe from The New Artisan Bread in Five Minutes a Day cookbook.
Toast 