I'm working from home all day tomorrow in order to supervise my cooking class final project - a very promising-looking sourdough loaf.

Life is good!

My sourdough starter version 2.0 (Japan starter was the OG) has breathed what life it can into this project. I think we all know that San Francisco wild yeast kicks Japan yeast ASS (sourdough pretty much unheard of in Japan), so here's hoping. I will come up with a nickname for this starter, contingent upon edible outcome.

My menu planning project is also taking shape - mayhaps I'll post my final menu after it's done?