On Palm Sunday, made a sourdough loaf and rolls which rose together to form a flower shape.

Created my sourdough starter several years ago now, using organic spelt flour which I happened to have a lot of at the time. Turns out that spelt is the primo flour for sourdough. Whereas adding other flours to a flimsy starter could destroy it, spelt sourdough eats everything thrown at it. Rises great, too. I take it out of the refrigerator once a week to feed it and bake from it. I don’t add sugar, salt, oil or anything besides a cup or so of water and a couple of cups of flour to the starter; nothing else is needed. One short rise and one long one and it bakes all round and bronzey.