In other news, I am currently baking a (rather flat) loaf of bread using wild-crafted yeast. While down at the sea last week, I set a bowl of warm water and flour on the ledge of the large front porch. The first batch didn't take after two days, but my second attempt worked. However, it's been very slow going -- or is that "slow growing"? I brought the bowl home and "fed" the yeasties some more flour and water After a couple days, it changed to what looked like a viable bread starter, so I set some aside in a jar in the fridge (for the next batch) and made the rest into a dough.

The dough has not risen much since, and it remains prone to being sticky, although the texture in my hands feels right. The flat ball I just put into the oven on the hot baking stone is not much bigger than the span of my hand. So, we shall see what happens...