The porridge was good, the bread was better. If you liked the muesli porridge yesterday, you will love this bread made from a scoop of the porridge.
Muesli Baguette
Adapted from The Village Baker
Starter
½ cup muesli porridge
½ cup all purpose flour
Mix together and pack into a firm ball. Let rise, covered, for 24-26 hours.
Dough
½ cup flour
1 cup warm water
All the starter
2 ½ cups all purpose flour
1 ½ tsp salt
Knead yeast and flour and salt into the starter. Let rise for 2 hours. Then divide in half and form two baguettes and let rise, covered, for another 1 to 2 hours. Bake at 425 for 22 minutes. 
Slices from the baguette were particularly good with mozzarella cheese. This was served with an ensemble of tasty goods assembled last night on our backyard picnic table where we hosted a reunion with our neighbors (since we have been gone all summer). Izzy is pleased to be home and out of the backseat of the car for days in a row now. This is a great pic my dad snapped of her making a clover-tongue face in New Mexico.