It all started on the May longweekend, when some friends entrusted us with some of their sourdough starter, and we took advantage of the snowy weather to hold a sourdough workshop. Since then, Corinne in particular has been hooked, and whenever time allows, she mixes up a new flour blend after lunch for the next day’s bread. The dough is then tenderly cared for and folded at regular intervals until it’s placed in the refrigerator after dinner. At least an hour before breakfast, the loaves—beautifully scored—go into the oven, luring guests to the breakfast buffet with their enticing aroma.