After finishing our first dismal week of December last week, the title for this post was readily apparent. At this rate, this is the only dough we'll be making for the foreseeable future, eh?
Which led me to a whole photo series of bread-making at Brooks Tavern.
Proceed...
Which led me to a whole photo series of bread-making at Brooks Tavern.
Proceed...
I LOVE the photos of bread making at Brooks Tavern. I have been making the No Knead bread (from the New York Times and also more recently in Mother Earth News) with 3/4 whole wheat flour. Yummy!
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