Sweet on sourdough

A friend at church gave me a fresh batch of sourdough starter yesterday. It's scheduled to "feed" on Sunday, bake on Monday, so I've got to shift the sked on it up a day so I can feed on Friday, bake on Saturday.

I've been playing with a whole-wheat starter (the one we published in the Star several weeks ago.) This time around, I'm going to go Mediterranean with the bread and use some olive oil, roasted garlic and suchl, as per the starter donor's suggestion. I've got a 9-inch-by-9-inch stoneware baking dish (unglazed, beautifully seasoned), and I'm going to see if I can make what would best, but inaccurately, be described as a sourdough foccacia with fresh rosemary, parsley and green onions from the garden.