January 30, 2007 - 6:24pm
Baking on the road, part III
This was the best I could come up with:
A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible.
I am humbled. Baking on foreign soil is very difficult.
Back to my home kitchen this weekend.
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Well, I know you have struggled (I read parts I and II) and I think this bread should really be considered a victory.
It is funny how our kitchens become our comfort zone and how alien another kitchen can be! Cooking school has taught me how to compensate for some things, but there are some circumstances that make baking impossible.
That loaf looks great!