Whole-wheat kalamata olive country loaf with herbs de Provence (that I bought while in France). I’ve been studying Tartine’s bread book for a month now and the results keep getting better! I cultivated a wild yeast starter to create the leaven in the bread (no commercial yeast used!) which also mimics the sour notes notoriously found in a San Francisco sourdough! (at Soup Mama Mel’s Kitchen)