I'm pretty pleased with a new bread recipe I’ve been working on. One recipe, two great loaves of artisanal bread, no overnight rise, crusty on the outside and tender inside. Fresh bread is so nourishing and I dig knowing exactly what I’m feeding my fam. Flour, water, yeast and sea salt meld to become something much more complex. Do you bake bread and have a favorite? Curious if anyone is down with knowing how to add yeast dough to their culinary repertoire.
More on “rising” coming soon.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.