There’s a wry* bread
waiting salt and one more day’s
rise before its bake!
*(This time I upped the count of rye and whole wheat and returned a good half-cup of cornmeal to a mini-boule bread – and I baked it in a Pyrex oval uncovered casserole. The sourdough-only nature suggests I add a packet of dry yeast as well and perhaps more vital wheat gluten to get a better loft, and fiddle with the temp even more than a half-hour at 350 and the rest 300. But it still has a wonderful crumb, but the crust is a mite too toothsome for polite company – and that’s saying I know who and whom they are. Still have yet to attempt potato hotdog and hamburger buns.)