Farmers Market Sourdough

A sourdough loaf I buy every Saturday from the farmers market on the town green is baked by a woman who keeps her starter in a ceramic crock on her counter and has been feeding it since 2008. Dark, almost burnt in places, the crust gives way to a crumb with those large irregular holes that signal slow fermentation and a wet dough. I like that she only makes 40 loaves per week and sells out by 10 AM. The scarcity isn't manufactured, it's just the limit of what 1 person with 1 oven can produce.