tag:dreamwidth.org,2009-05-01:150941 books, food, writing, and more coraa 2009-06-24T23:06:39Z tag:dreamwidth.org,2009-05-01:150941:288881 2009-06-24T23:06:39Z 2009-06-24T23:06:39Z cheerful public 0 What should I try for my next bread experiment? (Backstory: I auctioned off twelve months of monthly bread for a charity auction last year. Every month, I make a trial loaf of the bread to make sure it'll come out okay, and then I make a loaf and mail it off.)<br /><br />The 'base' dough is the "Artisan Bread in Five Minutes a Day" master recipe, which is an ordinary white yeast bread with mild sourdough character. Since I have, like, five loaves' worth of dough quietly aging in the fridge, I'm not looking to create a new master recipe, so no suggestions that would require a new dough (like, "rye bread" or "whole-wheat bread"), please.<br /><br /><div><a href="https://www.dreamwidth.org/poll/?id=618">View Poll: #618</a></div><br /><br />(I've already done cheese bread, garlic bread, and herb bread, as well as an 'ordinary' sourdough loaf, and while I may revisit them, I'm not ready to duplicate yet.)<br /><br />I need a baking icon.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=coraa&ditemid=288881" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments