Musings on Making Bread and Chili, No. 1
Longtime readers here know that before my surgery last summer, along with my pasta making I was an avid, if not always entirely competent, baker. I mostly made bread from “scratch” but sometimes for convenience used an electric bread maker. I made all sorts of bread in previous years, including soda (“quick”) breads, as well as the occasional scone, tea biscuit, and muffin. I’ve always looked upon my baking (and cooking in general) as a sort of living chemistry experiment. I play with recipes, tweak … click below for more ↓