These tiny bubbles are the healthy results of fermentation at work, as natural yeast turns flour and water sour and my first batch of sourdough starter in more than 25 years comes to life. Tired of buying crap bread, tired of the poor excuse for a baguette from any and every restaurant and baker in Phoenix, we have come to high-noon and I’m pulling out the recipes to try my hand at recreating some of the bread Caroline and I used to eat in Europe. If you have ever been to that part of the world, you will know that I am intending to make roof-of-your-mouth gouging, jaw-tiring loaves of bread that weigh as much as 100 loaves of Wonder bread. Results to follow.