The sourdough starter, brought out of the refrigerator and left on the kitchen counter, got a little too exuberant during my last baking session. Here's the first time that it burst forth from its apothecary jar home. The second time was a royal mess, so I poured what was left of the starter into a much larger container.
The little loaves made from the starter proved to be quite tasty. Ed doesn't like the tang of sourdough, so next time I will sweeten the dough even more. I'm hoping to come up with bread that will work for toast and sandwiches. This one has both whole wheat and white flour, no eggs, and a lot of the exuberant starter.
Wanda Hayes Eichler