“. . .The art of bread baking takes time, dedication, and practice. You can’t just follow a formula; you have to develop an understanding with your bread. Sourdough is a living thing, it’s challenging, and requires love and care. It’s influenced not only by the environment in which it’s made, but where the ingredients are grown, and as a baker you need to pay attention to every detail.” . . .Richard Hart penned this in his Forward in Vanessa Kimbell’s book, The Sourdough School. How powerful! Ms. Kimbell’s book is one of my favorites.

I baked this sourdough loaf with flour recommended by a friend in Illinois. Janie’s Mill in Ashkum, IL has an organic farm and a good variety of flours to choose from.

This is a variation of John Mitzewich’s Guacamole recipe found in his book, “Best of Home Cooking”. My version can be found in Recipes in the Condiments and Sauces section. His book is great and he has a YouTube channel, “Webspoon”. Very entertaining and great videos to watch while cooking in your kitchen.

Just made some Roasted Garlic yesterday and have uploaded the recipe to my site. You can find it on the Recipes page, in the Condiments and Sauces section. Easy to prepare. Hardly any mess and the house sure smells wonderful! Enjoy with your sourdough bread.

Following up on my post recently on the roasted garlic recipe I uploaded on my site. . . a fantastic way to serve the garlic with sourdough is to make individual dipping bowls, add some garlic and oil, then sprinkle with kosher salt, cracked peppercorns, grated parmigiano reggiano cheese and your favorite herb blend. I give to friends and associates bread bags with fresh sourdough and a portion of this dipping sauce and get lots of positive feedback.