I haven’t made sourdough bread for about 2 months. The starter was languishing in the refrigerator and needed to be revitalized, so I added some rye flour, warm water and let it grow in a warm corner of the kitchen. After a day it was bubbling.

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I used 1 deciliter of it to make sourdough bread – the first for a long time. It turned out excellent.

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In the meantime the garden is drying and warming up. I’ve started tilling, making beds and sowing.

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