Just out of the oven! I continue to test new recipes and methods
for this incredible childhood favorite.
Unlike sourdough you have to start from scratch with every batch.
The conditions must be exact to grow the bacteria which makes this bread so unique.
The firm tight crumb on this bread helps give it a unique
dense texture and weight.
In my opinion, the best way to eat this bread is toasted with lots of butter!
It also makes excellent grilled cheese sandwiches.
As Always,
ENJOY!
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