If you read my blog regularly, you'll know that this shelter-in-place order inspired me to buckle down and actually learn how to make sourdough bread. You can learn more about that in my Dough-Ba Fett's Sourdough Adventures tab, but basically, I baked a bunch of doorstoppers, then I started to get the hang of it, then I went off the deep end with variations and had to go back to the basics. And, now, after coming up with my standard loaf - Ten-Percent Rye Sourdough Boules - I am easing back into small changes. My biggest variations have come with using craft salts from Big Sur Salts . Carlo Overhulser is a local-to-me salt artisan who sources his salt from Big Sur pools and blends them with hyper-local ingredients. I have several on my counter at the moment, but it was his Morada Salt that inspired this set of boules. The Morada Salt blend include elderberry syrup wild salt from another local purveyor - Carmel Berry Co. -, Pico Blanco sea salt, hibiscus, rose bud,...