Jason Rodgers

Very good. Only thing I added was 1 1/2 teaspoon nutmeg and 1 teaspoon vanilla extract

Oh my god ... I think I just had a FLAVORgasm! However, I suggest making these the day before you bake them. Let them sit in the fridge overnight to allow the sourdough flavor fully develop.

Thick and hearty, next time I'm going to try adding celery, basil paste and a splash of red wine vinegar