Rich and Strange Aeons

I used to make bread, starting in college. Texture/rise wasn't always the best but it usually tasted good, unlike M's first loaf (inspired by me) which rose beautifully but tasted like matzoh and that's not a good thing.

("How is it?"

"Umm... what ingredients did you use?"

"Flour, water, yeast."

"What about salt? I didn't hear salt."

"I didn't use any."

"Ah! That's why your bread tastes like leavened matzoh. Please do. It's not a bad thing.")

But at some point I stopped, I forget exactly when or why. And it doesn't really fit into my current "mostly vegetables and proteins" diet. OTOH, I had bought my first flour in years, to go back to battering my pan-fried chicken, and I thought I'd try my hand at whole wheat sourdough.

For basically half-assing it, it has worked okay. My starter is a few days old. The bread did not rise well, but that's not a surprise; I used 2 cups flour to 1 cup water, which turns out to be very wet; no surprise then that my dough gooped out onto the flat baking pan. I also didn't knead it a whole bunch, in large part because the dough had been so wet and sticky. Despite all that it did obtain some fluffiness, and a decent sour taste. Warm, with butter melting on it, it tastes wonderful. Plain, it's okay; could probably use more salt (I used 1/4 teaspoon, 1/2 to 1 would be more in line with recipes), but even so it achieves eats some. "I don't know how good this is." eats some more on impulse.