This entry is a short interlude that doesn’t contain a bread formula, but rather, an accompaniment to just about any of the loaves baked here. I ate this with a recently baked whole wheat loaf made with freshly milled flour, my sourdough waffles and also my go-to white sourdough formula but I’m also eager to try it out on my walnut levain. Ricotta is incredibly versatile, and you can find recipes abound, but as I’ve recently discovered it tastes far superior to store-bought options when freshly made at home with good quality milk.