Keeping Up Covid Skills

During lockdown, we went for making sourdough big time. Love the stuff. 
Got a taste for it when I lived in San Francisco for a couple of years in the early 1980s (seemed like a good idea at the time). They love their sourdough bread across the whole Bay Area, and it only took a few weeks for the habit to take a firm hold in me.
Indulged only intermittently in the following years, but when Covid hit here in early 2020, the dormant addiction suddenly stirred and I went straight to the supermarket to top up our supply of baking flour.
Too late - the shelves had already been stripped of all baking supplies. And loo paper. 
It wasn't only Covid taking hold here at the time: there were huge, fierce bushfires raging in every state and territory, so a lot of people's travel plans were postponed, staying home became a lot more fashionable (and healthy), and baking seemed like a nice way to spend the time.
We started using our existing stocks of flour while keeping a quiet eye out for fresh supplies. Mainly full sized loaves at first, with a short and regrettable foray into crumpets, then found our happy place with sourdough baguettes.
The fires were brought under control, baking supplies became available again, lockdown eased in most areas - Australia and New Zealand so much luckier with Covid than many other countries, such as UK, US and Europe - and something more like normal has returned to our lives.
But that's no reason to abandon the sourdough - long live the sourdough!