Sourdough bread. The very words conjures up certain images, flavors, textures. Crackly crust, soft crumb, tangy flavor – these are all true for this week’s loaf, my house bread. This sourdough is on our table every day. We use it for everything from toast, to grilled cheese sandwiches, to croutons for salad, to thick slices slathered with butter, accompanying soup or salad. I’ve cubed it for stuffing, processed it for bread crumbs, and sliced it for a breakfast casserole. We usually have a few loaves in the freezer for busy days, or to share with friends. I like to freeze it in slices, to make thawing easier! This bread is a great way to incorporate more whole grains – it’s made with 25% freshly milled flour, a mix of whole wheat and spelt. I mix everything by hand, and there are no hard-to-pronounce ingredients here; just a few flours, water, salt, and starter. I’ll bake these on Thursday and Friday this coming week, and they’ll keep well on the counter for a few days. A linen bag is a fancy way to store homemade bread, but I keep mine in a zippered plastic bag. The crust gets a bit softer, but that works well for my kids! Please order by Monday evening, April 10th, for pickup on Thursday, April 13th or Friday, April 14th.