This week's baking
Brother Glenn and I so often seem synchronized. Get this: I'm still baking bread too! But, then, I am not going to Scotland any time soon.
This week, I took a break from my adventures in Forkishland and baked some old favorites.
San Francisco-style Sourdough with diamond scoring
San Francisco-style Sourdough with "tic-tac-toe" scoring
San Francisco-style Sourdough crumb
Pain au Levain from Hamelman's Bread
Pain au Levain from Hamelman's Bread crumb
My next baking will be back to rye breads, I think.