Slow Baking Fast Eating

I told a friend on the west coast If we were neighbors we'd have to open a soup kitchen cooking school - psychiatric institute.

I've been making bread by not even using my mixer anymore - or really measuring I just shovel about 6 heaping scoops of medium grind whole wheat flour (fresh from the 100 pound bag in my chest freezer) into a bowl add a heaping tablespoon kosher salt and a cup of my sourdough starter and a mason jar and a half of water until it is like quicksand. It sits for 24 hours and becomes gulteny and springy by itself! Then I shape it and it rises about 6 more hours and I bake it in three loaf pans. I do this 2 times a week.