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Sure, you'll stay in the fridge, and I'll feed you and bake with you now and then, but commercial yeast is just too damn easy.  I know you make more interesting loaves, with chewy crusts and a delightfully irregular crumb, but what we need these days isn't bread for cheese or pate or artisan butter with a sprinkling of fleur de sel. It's plain old sandwich bread. Maybe for cheese toast. or french toast. Or bread pudding. Bread that stays sliceable until it's all gone.

Face it, you never did get along with the bacon grease. And as for a dollop of instant oatmeal...

When the kids are in school, we'll talk. I have plans. Maybe even an outdoor oven.



( 1 comment — Leave a comment )
Nov. 4th, 2009 06:20 pm (UTC)
LOL! You're LJBFing your sourdough starter. *grin*
( 1 comment — Leave a comment )