You host a Soup-a-Thon, you get some extra bread. In my case it’s a pingback of sorts, sourdough loaves baked by yours truly, from a starter refurbished after it spent the summer hiberating in back of the fridge. The leftover slices made for lovely, tangy French toast the next morning, and how delicious were those accompanying slices of cold, sweet late-season peach from Alvarez?

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