sourdough I bake studded with dried cherries, and they do. For fall I worked on a pumpkin version, fragrant with warm spices, and it was a hit with my most recent bread class. I can’t wait to use my bread in stuffing this Thanksgiving and share gooey cinnamon rolls on Christmas morning. I keep a sourdough starter in the fridge at my mom’s house in Florida and I bake for her when I’m there.
It’s easy to love bread, for all its magic and deliciousness; for its culture of generosity and love. If I like you, I’ll bake for you. And it will feed us both, body and soul.