Over the weekend, I wallpapered the front room wall
and made a few loaves of bread using my sourdough starter baby.
I have to feed it every day (sometimes twice)
and make sure it's in a nice comfortable,
warm place in our kitchen.
and my loaves are getting better and better.
We devour it the second it's cooled down enough to cut
with jam, butter, honey, and olive oil with salt and pepper.