When I was living back on the coast of Maine, this was one of my favorite breads I would get.  The recipe is simple, just a regular ol' white bread with some oil added to it and then TONS of dill.

Also made some strawberry jam yesterday from strawberries we picked yesterday morning.  The first jam I'd ever made and I loved it!

 Just strawberries, sugar and agar-agar and lemon juice.

Having some friends over for a cookout tonight and made some hamburger buns and hot dog rolls....and marshmallows for our s'mores!  I hate to have to buy the garbage marshmallows at the store, so I love making my own.

And got a nice bit of baking out of the way since Monday. I re-activated my starter on Sunday afternoon and started making some doughs on Monday morning. The boules I had done on Tuesday, but wanted to see for myself if a longer fermentation really did result in blistering of the loaf. So..I retarded the doughs for the olive and pepper/cheese loaves in the fridge from Monday until this morning (wednesday) and cooked em off after forming them last night. AWESOME! Totally got the blistering I love so much. Here's a little chronicle.

The starter activated

Those were the words she said, and when the lady speaks, she gets :) HAHA! Made some honey whole wheat with flax in it. We got this awesome cranberry/vanila peanut butter last week and needed something hearty to slather it on. YUM!

Have some sourdough ciabatta cooling now. Gosh...I soooo love the smell of sourdough!

 After about 2 1/2 weeks of love and care, my starter is officially alive and kickin'! I made a couple olive sourdough loaves today, since this is my girlfriends favorite, and wanted to use my sourdough starter. It looks delish! It just came out of the oven (still crackling as I took this picture) so I haven't cut into it yet. One of the reasons I LOVE making bread is to fill the entire house up with that aroma of wild yeast and flour. Mmmmmmmmm.....

Made some pizza a few nights ago and am now just getting to posting the pic. Was tasty, but I still can't get the dough thin enough to where it can be a "thin crust"....I guess I'll just have to try again, shucks! It wasn't anything but a regular ol' pizza dough and some tomato sauce,sliced tomatoes, mozz and basil. Simple ingredients.

And I *might* have eaten almost half the pan full of them already (baked about 12 hours ago now)..these were the best things I've had in soooo long and I was TOTALLY craving Cinnabon rolls, so found a recipe online and WOW!  Amazing. 

Then a little sourdough bread roll action

Made this over the past couple days and was delightful. Very soft crumb and flavorful too. I used Floydm's recipe which was just lovely. I will start the poolish again tonight to bake off tomorrow afternoon. I want to have this one all the time!

This bread was from a starter that was tickled with a little molasses (a question from a previous comment...and got me thinkin' it might taste nice) and it was tastyyyyy!  The bread didn't spring like I would have wanted it to, but none the less made for some tasty bits to slop up pasta sauce :)

I just used KA bread flour, water, salt and some molasses. 

Simple rye/honey/water starter.  This one came out SUPER soft...incredibley soft.  I absolutely am in love with the texture.  It's kind of a mixture of all sorts of flours since I had a tons of small amounts left.  I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over.  Yea...5 kinds of flour in this bread.  It's wonderful!