sourdough

Tomorrow I'm going to make the beginning of a sourdough loaf - according to Elizabeth Luard's book about food in Portugal and Spain, all you have to do is mix flour and water together and leave it for 24 hours, then do that again, and again, and eventually you bake most of it and save a little bit to be the starter for the next lot. We shall see.

(See more progress on "make bread"...)