1 January 2021

Baking Bread

I came to bread baking as a late bloomer and intrepidly dived in after finding a vintage copy of "Beard on Bread". Recently, I went back to one of his more involved recipes (a crowd pleaser in the house) and was struck all over again by his use of language. It drew me in to the art and has kept me at it. How can I not be with phrases such as "supple and satiny" when kneading dough?