Sourdough for the Family

I can’t seem to bake fast enough to keep up with the family’s appetite for sourdough, and this weekend’s bake was no exception. Three cheeses — Gruyère, cheddar and Parmesan — make for a soft and delectable treat. We enjoyed some warm with the pork cutlets my grandson and I made for dinner last night, and there were raves all around. It also makes a great tuna melt, as well as toast.

I’m away for a couple of days housesitting, and I suspect that when I return on Wednesday the second loaf will have vanished. Colin suggested I add crumbled bacon next time!