One of my long-time favorites from the Bakehouse, Potato Dill Bread, is making a special summer appearance this coming weekend! I figured I’d give you the heads up so you can pick up a couple loaves for your house, same as I’ll be doing for ours. I just wrote about the Better Than San Francisco Sourdough last month, and that terrific bread serves as the base for this one. It’s naturally leavened—old-school, without the addition of commercial yeast, the dough takes about 18 hours to r...
