Success, Sort Of

A lovely, slightly dense, white bread. And a lovely colored/textured crust, too. So, I call that a success. Oh, and it tastes great amazing.

Neither of the two loaves expanded to fill its pan. One turned out beautiful, in spite of that, while the other has a hideous facade (other than the shade of the crust). Could be the yeast (which is out of date, though it quite successfully started off a ginger bug last month) or the rupture of flour that resulted in uncertain measurement.

Here are some shots throughout the process from rising to completion:

This slideshow requires JavaScript.

About George

I'm interested in theology, languages, translation and various sorts of fermentation.
This entry was posted in Food and Beverages and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s