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My last batch of sourdough bread was a puzzle. I wanted to add some coarse chopped (not whole) 7 grain and ground flax seed. So I added them to the flour/water/sourdough start. I added extra water to allow the grain to absorb. This mix sat in my oven with the light on for warmth overnight...

I have learned there is good solid chocolate for both eating and cooking. There is also very good chocolate for same purposes. Is cocoa also 'good' and 'very good'? My pantry contains Ghirardelli solid cooking chocolate and store brand cocoa. Shall I go shopping? I want to make some 'good'...