Bread and friendship in the time of covid-19
I’m lucky to have (so far) a healthy household and furthermore employment that I can accomplish with telework.
I continue to bake 100% wholewheat sourdough, thanks to buying flour from a local-ish farmer. It is California grown red fife and after a few experiments, I’m getting delicious, light ( for ww) loaves out of it. I’ve been sharing loaves with friends which has given us all a chance for a few minutes socializing in the driveway. One friend even brought his violin and played some tunes :-).
Here’s a crumb picture