In the last year or so, I changed my mind about bread baking. I think it was in 2019 that I had decided not to bake bread — any more! Even though I’d been baking all kinds of yeast breads for most of my life. That was okay for a while, but recently, I realized it just didn’t feel right, to eliminate that art and craft entirely.
I planned to get back into making sourdough loaves, but week after week I never made time to assemble the ingredients for the “pre-ferment” that would collect wild yeasts from the air. Then when I was at my daughter Pippin’s earlier this month, I found that she had a good one going. She was happy to share it with me, so I moved half of her starter to a new quart jar and fed both jars a couple of times while I was there, and then brought the one home.
Today I used it to make a “sponge,” by combining one cup of the starter with two cups of water and three cups of (rye) flour. I will let that ferment for a couple of days and hope to bake just one loaf from it this week. Part of the reason I had given up bread baking was that I had too much bread to use or give away; the solution to that would be to make one loaf at a time — which I am certainly not accustomed to doing.
After I set the bowl of small sponge on the table, I went off to the church kitchen to help bake our special holy bread called prosphora. And today is my name day, on which I remember St. Joanna the Myrrhbearer. That’s three things that make me happy, and if I hadn’t been so busy about them, I might have figured out a way to tie the threads together for a blog post, the way I made a sponge out of several parts. If the bread turns out well, possibly it will be the unifying loaf.









