My sourdough starter is slowly growing in strength. I have to believe that the wild yeast you find on a farm is somehow much more vigorous than anything you could get in the suburbs (I know it's ridiculous, but doesn't it seem like more wholesome, hardy stuff would waft in on that sweet, sweet country air?)
Anyway, these boules were yummy, though still super-dense (and underdone).
I have finished reading the entire first section of Peter Reinhart's The Breadbaker's Apprentice and fee particularly ready to take on new challenges in breadbaking realm. Maybe nothing quite this intense and thorough (hat's off to those who are taking this challenge), but some good, hands-on (mouth-on?) learning at my own pace.