New kind of bread to try. Rye. I've been wanting to try it for a while. It started with a thick batter that fermented over night. Look at the lovely, yeasty bubbles!
I was excited as I saw the dough come together and am looking forward to serving it to our guests tonight, as it looks pretty. We'll see how it tastes.
We're having friends over next Wednesday, too, and I find myself trying to think of what I want to make already. For, to be completely honest, while I love to cook and bake and would do it for myself no matter who was coming over, I definitely enjoy wowing people and receiving the "You made this?" response to some miscellaneous baked good. It makes me feel good, and might be part of the reason I bake as much as I do now that I am home full-time.
Actually, there are a lot of reasons I do--I love to bake. And it is a great activity to do with Timothy as he truly loves being in the kitchen and playing with dough and flour and the like. Since being home with him, I have also tried a lot of different kinds of things, breads that require special rising times or unique ingredients or whatever. It is a challenge for me, something that everyone needs in their life. It is also nice to get positive feedback from others, also an important element of working a regular job that stay-at-home moms just don't get in the same way. I'm doing something I'm good at and that other people can appreciate. We all win, I guess.
2 comments:
So how did it turn out?
Pretty darn well! I'd make it again--nice crust, nice flavor.
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