From this day forward, no one will be permitted to call me a quitter. A feet-dragger maybe, but never a quitter. I absolutely DID NOT want to make this 100% sourdough rye bread from the Bread Baker's Apprentice Challenge, but because I cannot stand being called a quitter, I finally tackled the project. Because I am also an avid future predictor, I knew I'd hate this bread and once again I was correct in my prediction.
I'll make this as brief and as painless as possible for you all. Here are my starter and soaker. So far so good.
Proofing went fairly well, I thought. Perhaps I was wrong all along. Maybe this will turn out after all.
Fried Brussels Sprouts with Smoky Honey Aioli.
11 hours ago