The Artisan Bread journey begins with just THREE ingredients -- Flour, water and salt..

They come together for the wild yeast starter

That's the easy part.. now for the steps involved in long yet worthy journey into the world of naturally fermented bread baking..

Feeding it regularly, waiting patiently for it to ripen and bubble.. 

Doing the "float test" to gauge the readiness of the starter

Mixing the dough, letting it rest & rise, folding the dough, forming the ball -- Repeat..

Doing the "Windowpane test", and patiently waiting for a final rise 

Shaping the dough gently -- to retain the bubbles while building tension in the surface of the dough..

Drooling already as the divine smells from the oven hit the Nose..

Waiting impatiently for the loaves to cool.. hearing the "Bread music" --  the crackling sound the crust makes as it cools.

Finally -- cut, spread the good swiss butter and enjoy the perfectly tangy sourdough bread -- crusty with a tender, and chewy, airy interior!!!

Lucky Me -- Didn't have to do any of the steps except spread the Butter and relish the taste..

What to do.. Some people are born Lucky..