Crostini with feta

Little crusts, toasts, toastettes, the more you pile on them the more they appear to be pizzaettes. 

feta and  red onion

oregano

mountain joy. 

olive oil

These are so light they disintegrate upon contact.  They can hardly be eaten at all, held together by the cheese.

This particular sourdough culture does have its unique qualities, and this fragile light skin apparently is part of it. This is not a true sourdough loaf, rather, it is regular dough with sourdough starter in it and I've been enjoying it all week like this and as small sandwiches. I honestly do not know why it has stayed soft and fresh and useful this long.