I was busy all day on the jeep. Progress was steady and the unusual lack of swearing suggests it was a successful day! I will have pics and a report in the next couple of days.

On another note, I’ve been experimenting with no-kneed, no commercial yeast breads over the past few weeks. Right now I’m using a strain of sourdough from the San Francisco area. Besides the sourdough, there’s only salt, water and flour. I bake at 455 degrees in a thick ceramic backing dish with a lid.

So far, the results have been great! Check out that last batch here:

I’m going to ‘grow’ a few more starters and try some more complex combinations of flour. I will also be trying a dutch oven in our regular oven to see if that produces a slightly different flavor from the ceramic baking dish. I’ve just ordered both of Chad Robertson’s books as a happy-birthday-to-me gift (bday is later this week) to help expand my repartoire: Tartine Bread & Tartine Book No 3. Stay tuned!