Wednesday, January 4, 2017

Bread for January 5, 2017

I just returned from a fact-finding mission to my favorite bakery, Tartine Bakery, in San Francisco.  Unfortunately, I was caught in that storm, and just now returned home -- 24 hours later than expected. This means I am behind on my baking, and I am now frantically trying to build enough starter to have bread ready to mix and bake tomorrow.

I will have Country French and I hope one other variety, probably a caraway rye. I will also have some cookies and hopefully a delightful little savory morsel of some sort.

I hope everyone had a grand New Year's. I ate my fill of croissants and bread, along with many pastries.

See you tomorrow on Main Street! It will be very cold tomorrow, so please try to pick up your bread early if possible.

-- Erik Ryberg

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