It's been so hot lately, and I've been so run off my feet, that turning on the oven and making bread just hasn't been that possible. But on Thursday, with a pile of transcription work to do and no other reason to leave home, I decided it was time to see if my much-neglected starter still had any life. Refreshed overnight, it was at full strength, and did a great job raising these little boules, the basic pain de campagne from Local Breads. This, at least in this incarnation, is a soft-textured sandwich bread, with surprising lightness for a sourdough raised loaf (at least one of mine). It should probably have been wetter (I think I'm buying very absorbent wheat flour) but it was a pleasure to revive not only the starter but the process, and get back to baking.
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