The candy is sorted, the cake was finished off for breakfast, but the sourdough starter I've been cultivating this week is growing stronger, like The Blob. I learned long ago that whenever I launch into an enthusiastic spiel about wild yeast people tend to scan the room for someone else to talk to, so I won't go on here. But if anyone out there would like to raise bread with yeast native to our village, I'd be happy to share. Photos of Sag Harbor Sourdough Bread to come, possibly on Tuesday.
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