Bread Testing
I’ve been testing bread recipes for a chef who is writing a new bread book. One of the benefits of this has been being able to get hands on experience, and personal recommendations from the author, without having to pay a fortune for culinary school. I also have always wanted to learn to make more flavorful breads like rye and sourdough. So this has been a great experience. I don’t know how Laurie feels about the pet sourdough sponge taking over an entire shelf in the fridge. She complained about it at first, but has been mum on the subject for a while. (As soon as I use more of it I promise I’ll put it in a smaller container). Please remember that some people have sponges that are 100+ years old. And now that mine is finally started I have no plans on letting it die. Anyway, I found this picture of a rye loaf I made a few weeks ago and thought I’d share it.
