The road ends, but the journey continues...

All is not as it seems …

Observe the fine crumb of this loaf.  The inviting chew of its crust.  Such a gorgeously perfect specimen of my ‘true sourdough’ … or is it?

All is not as it seems ... my 'true sourdough' bread

All is not as it seems … my ‘true sourdough’ bread

The aroma emitted during its time of baking signal salivary glands to sweat in anticipation of a heavenly tasting loaf … or is it?
Finally ready for slicing, the crunch of the knife sounds divine. The slithering of slathered butter slides into warm nooks and crannies of perfectly baked bread … or is it?

Raising the staff-of-life slice to consume, first bite is a bit salty.

Could it be a ‘salt pocket’ … some vestige of incomplete integration of all dry ingredients before adding to wet ingredients?

Again, another large bite.


A veritable salt mine in one’s mouth.

How could this be?

A quick review of the recipe and it becomes clear.

Baker-error: 2t of salt read as 2T of salt.

Such a gorgeously perfect specimen of my ‘true sourdough’

All is not as it seems.


  1. Becky

    It looks amazing! Your post made me laugh.

    • laura bruno lilly

      Once tasted, bread baked with 2Tablespoons of salt tastes much different from 2teaspoons of salt!
      Glad you got a giggle out of my mishap.

  2. Bob Cloud

    OK, confession here. I’ve always heard of sourdough and that magical process required to take a starter plug that may or may not have arrived with Columbus then and add some stuff and bingo you got bread. That idea is interesting to me. I’ve eaten sourdough and its great but I’ve never actually gotten to know “Mother” . Can you, please forgive me here, buy Momma?.

    • laura bruno lilly

      Yep…but it’s a bit pricey. Of course, the ancient Mommas are guarded and passed down through the generations.
      However, whipping up a batch of starter’s not so hard, just time consuming. There are variations on procedure; this last Mother I created was by dissolving 1T yeast in 1/2 cup water. Then adding 2 cups of warm water, 2 cups of flour and 1T of sugar. Mix, let stand at room temp for 5-7 days, stirring 2-3 times daily. Then feed as directed in recipe and use in recipe. She lasts a good long time, but she also grows quickly; often much faster than one can use her up in baking…

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