Crusty Notes

I’d like to thank Abby Mandel for her March 9 article, “A Crusty Loaf Primer.” I don’t know when I have enjoyed baking more than when I bake the easy sourdough bread. I’m sure I made at least a dozen of these loaves over the past three weeks to the delight of my husband and friends.

You might like to know that the recipe works well with oil-cured olives (chopped) and fresh rosemary (chopped) added to the dough just before the final rising.

--BETH OKIMOTO