I have an ongoing bread project going. There is some sourdough starter doing its thing as well as yeast based productions.

Yesterdays white loaf was made from flour grown and milled locally and was one of the best recent ones so far. I’m sure the quality of the flour helped however the area that I seem to be scrimping on is the last rise. Managed to hang on until the bread had really increased in volume and the result is a light tasty loaf.

The downside – I keep eating it! However not feeling too bad so fingers crossed

Author: ishtaricat

Wierd, wired and wonderful. Bakes bread and cakes, knits hats, goes places and is getting all graphic...

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