Sourdough Supreme

I think I made one of my best breads to date this week. Now I will try to do it again for Tuesday's soup kitchen supper. The secret was time, time, time, and sourdough starter. I set it up Tuesday punched it down a few times kept it refrigerated, and baked it Friday. Bread is always an adventure and always a mystery. This is what keeps me baking twice a week for decades. If I could have a bakery and not cut back on the incubation flavor developing time I could bake for the whole city. We could put Woonsocket on the map like Lionel Poilane did in France. Read about him in Smithsonian Magazine issue from 1995. I reread it yesterday and it is still amazing!
Here.
Recipe here.