Once you experience fresh sourdough bread coming out of the oven, it is difficult to go back to store-bought bread. We have progressed from entirely white, somewhat chewy, phallic looking baguettes to a whole grain boule with pleasing symmetry and a lovely brown crust. Dr. Atkins may be rolling in his grave, but we are rolling down Hangman Hill Road clutching chunky bits of sourdough bread smiling all the way. This time the photo is of our own loaf.
