I’ve had some requests for sourdough lately.
A few of them – well, maybe more than a few.
So, I gathered up my gumption (not really, just my ancient starter and yeast), and went to town.

This time, though, I actually rolled out long ropes after the first rise and braided the dough with Campanilla Queso (Spanish Farmer’s Cheese).
The results were magnificent.

Oh, and I served the bread with an oven roasted tomato and balsamic relish with fresh basil – and a filet mignon sous vide!!!!