During Covid my dad started making sourdough bread, The aroma filled the room as he was making it and patterns varied on the top. In different cases there would be pickle juice or more salt or more flour but there was always a loaf sitting on the counter. Sometimes I would help make it by putting a starter with flour, adding salt and more, waiting a long time for it to cook. We ate it all the time, dinner, lunch, anytime that there was a meal that would be good with bread. We used it for sandwiches and more. You knew it was being cooked if there was a large brown or blue bread cooker. It had a slight sour taste with a crunchy crust and fluffy crumb, Biting into it was an amazing crunch into soft. It always brightened the mood when school was boring or work was hard. The bread became a tradition until it stopped. My family got busy and the bread grew less common. It became a special treat every once in a while. I still remember the smell and the taste, I wish it could have stayed longer but the sourdough starter died.

– EL

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