Hey bakers and friends, Susan here. I know it’s been a while. I’ll cop to having been off on extended frolics and detours, pursuing other Life Goals and altogether neglecting both this blog and my sourdough starter. I’ll cop to not having baked a loaf (other than my perennial Thanksgiving Cranberry Bread) for almost four years (gasp!). And I’ll abashedly cop to being the blogger-equivalent of that annoying relative who comes around only when they need money.

Actually, I don’t need money, but I do need a favor. Now that Life has settled down some, I recently grew a new starter. It took a while to get off the ground, but yesterday I was able to use it to bake my STILL favorite Norwich Sourdough. It was good. Crusty, and tangy enough so you know it’s sourdough at first bite.

Now it turns out this particular bake seems to have sparked a friendly dispute about the uses and misuses of a crusty sourdough loaf. I won’t tell you which side of this bet I’m on, but the question is this: is a loaf like Norwich Sourdough properly deployed in a PB&J? Is the combination perfection itself, or is that just nuts?

I’d be ever grateful if you’d respond. (No pressure to do so, of course, but consider that the stakes here might or might not involve me having to shave my head, and winter is coming.) And as a bribe bonus for having read this far even though I’m that annoying relative who completely doesn’t deserve it, explain your answer in the comments and I’ll enter you into a random drawing to win my extra copy of The Village Baker by Joe Ortiz. Thank you! Update: Giveaway has closed, but voting and commenting is still open. PB&J on sourdough appears to be a thing for most of you!