ARTISAN BREAD

It's a kick to turn a couple of cups of all-purpose flour, some warm water, and a sprinkle of dry yeast into a golden loaf of artisan bread with a crispy crust and a well-textured interior.

This a no-knead variety which only requires mixing, 12 to 24 hours for rising, a couple of folds and a moment of shaping it, and baking in a Dutch Oven or similar pot in a conventional kitchen oven at 450 degrees for about 40 minutes.

The slices reveal an evenly distributed field of bubble pockets which formerly held the pockets of carbon dioxide gas as the yeast caused the sponge-batch to ferment. [Oh, relax. All bread goes through the same process.] It's hearty and lends itself to the addition of seeds, raisins, and other similar favorites. And... it make great toast too.

I'm wondering how this recipe will work when I use my 140 year old Alaskan Sourdough as leavening instead of granules out of a foil packet.