Into Fresh-Baked Sourdough Bread? How 'Bout An Antique Starter?

Yeah, we're into food here at Antiqueswest.com and, as fourth generation Californians, we like our old San Francisco sourdough recipes and treasure them.

The Wall Street Journal food editor did some experimenting with a venerable starter, recently, and here are the results:

Now, we come from a family that makes its own vinegar, grows its own vegetables and before the sheriff closed in - used to shoot its own venison. So this time-honored approach to making bread strikes home. There's nothing like the smell of fresh-baked bread and, yeah, you have to have butter to go with it.

Anyone hungry?