Bread Tales, Continued
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This week I started a small batch of dough to bake later in the week, or on the weekend while I figure out a few details on my baking odyssey (and do some online research on a number of related issues). Probably just a small loaf this time, and I’ll likely do it in a pan. I plan to start a larger batch of dough, Sunday with the goal of a longer-term cold fermentation. And possibly a sourdough starter. The last loaf I made, a mere three days ago, is almost gone. Funny how homemade bread gets eaten so quickly. ……… click below for more ↓