Quote:
Originally Posted by ricman
Worth....I know that feeling. I made many a door stops when I first started using freshly milled flour. There is certainly a learning curve and bread making is as much art as it is science IMO.
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I love baking bread and in my opinion and others I make good bread.
I dont nor have I ever used a recipe to the exact amounts.
To many peoples dismay I dont use scales.
I cant stand any kind of bread unless it is fresh out of the oven.
Your bread looks great.
I have a question.
Have you braided bread, that is what I like to do?
Worth