I have been remiss in reporting on my dough adventures lately, but they have been continuing. I’ve also bought a proper digital cooking scale, which has been helping with the ingredient proportions. And I’ve only missed a couple weekends of freshly baked bread (and have made up for it with double-loaf ordeals in between.) The starter, mon levain qui est appelé Homer –D’oh!– is now reasonably mature. The first couple months of sourdough were, well… so-so, to be honest. Good bread, yes, but but not what you’d describe as having that sourdough vibe I was looking for when I first set out to be un boulanger extraordinaire. The last month or so has resulted in what I might humbly suggest is sourdough awesomeness defined. The bread which appears from our oven each weekend has a distinct sourdough flavour, rich and tangy, twangy with that sourdough yum that you’d pay real money for from a real baker. Now, I just need to figure out how to make my own clam chowder.