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 Could be the yeast (which is out of date, though it quite successfully started off a ginger bug last month) or the rupture of flour that resulted in uncertain measurement.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:

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About George

I'm interested in theology, languages, translation and various sorts of fermentation.
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