I had a sourdough in the fridge for a couple of days. Pulled out to make pizza for breakfast one day last week. Topped with Sausage, Mushroom and Olives.

I’ve been using Amy Scherber’s directions for my sourdough starter for years now. But I have never actually made one of her bread recipes. Decided I would bake a version of her Country Sourdough. So I fed my white starter again yesterday and used some of the discard in her Levain. According to the instructions,…