when can we come over and help with eating? 
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Anytime! 
… I love cheese and tomato focaccia 
I have to do that for dinner next week:drooling_face:
I just notice again how voracious I am 
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Sourdough?
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Mmmm !!
is my weakness
This is a wonderful thread but my attraction to sweets is highly increased here
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Yep. Feeding time. LOL
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I keep mine in the fridge. Feed twice a week. Too much work to do it every single day.
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If i ever go back to work… i will have to change. Using the discard for crackers and such to avoid having to go out. So for now…
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looks good … was / is certainly delicious
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While a bit dense and underproofed, it is actually pretty good. I get the sourness but b/c i used a bit of whole wheat and rye, there is a flavor complexity that I was a bit surprised at.
As I sat here — after reading blogs and books on baking bread – it is flipping hard to get to acceptance. I must confess despite not following recipes other than for just basic general suggestions from multiple sources, I was quite critical and to a degree aggravated at it b/c it didn’t look like the pictures and didn’t have that light and airy crumb. Like the purported wise man Ricky Bobby says, if you ain’t first you’re last.
Reality is that it was the first loaf of bread I have ever baked – with yeast cultivated from my kitchen air nonetheless! No one who had not fallen down the rabbit hole of bread making would think that it was bad at all (unless they just didn’t like the favor – rye flavor can be off putting to some).
Really it is a lesson for me in life and how the old ways of thinking still creep in. Rather than enjoy and be happy that I did that – I became bogged down in how “the others” would see the bread and its shortcomings and allowed that to become my reality.
Also – just like a good alcoholic would, I ordered all the flour (an embarrassing amount) so that I can get it right and keep Audrey fed.
Take care everyone!
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