By Blair Anthony Robertson
Not to rub it in or anything, but I brought in a loaf of sourdough bread I baked this afternoon -- hot out of the oven.
I like to do this fairly regularly because it's fun to share food and, well, it's important that I don't eat all my bread myself.
This is the sourdough made with the techniques from the great new book, "Tartine Bread" by Chad Robertson. I wrote about this a couple of weeks ago.
The most popular accompaniment on this cold, rainy Thursday was some excellent brie from the Sacramento Natural Foods Co-op called "Fromager D'Affinois Brie." Highly recommended. The best pairing was by higher education writer Laurel Rosenhall, who enjoyed the bread with her homemade soup.