VerdigRegis's blog

Though I'm sure no one will be surprised to discover that this was my first attempt at shaping a batard, it is a truly delicious bread.

After reading Lin's post about gofio, I had to know how toasting part of the flour would turn out. (Spoilers: very good, highly recommend!) My first attempt at toasting oats for this did not work out in two ways: I didn't go far enough for any discernable effect, and I learned the hard way about protease activity in freshly milled flour...

Turns out I've been causing unnecessary problems for myself the whole time I've been milling wheat.

It had been a while since I'd gotten myself into trouble with baking, my long-awaited mixer was washed and waiting for its inaugural batch, and I had 15.4 pounds of pears on hand. So, naturally, I made pear pizza with a spiced butternut caramel sauce.

UNDER CONSTRUCTION
As I've read through the TFL archives, I've appreciated the "index" posts that some users create. Since I'm going to try regularly using the blog feature of this site, the first post seems a sensible spot to reserve for such. Of course, it will be a little sparse for a while.

To the folks reading this contemporaneously, sorry for the double post!