Apparently it is Real Bread Week. For me, that’s no different from every other week. But to celebrate I embarked, last night, on a repeat of “that dark sour bread” I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It’s a long process, and there probably won’t be too much to see for at least another 24 hours, maybe 36. Still within the week though.

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