Thursday, August 22, 2019

Today's rye bread

I had to get rye by mail and had to run down odd ingredients such as dry milk (which used to be available everywhere), but I had all I needed today. The results are wonderful. The loaf was so good I had to force myself to stop eating. I gave it an hour, almost, at 350 F, so I was working a long time on it. I did not even have to wait for the judgment of the bread lover in the house. It so satisfying when you work hard and produce something great.

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