Notes about Recipes in this book

• Workweek bread

  • Emily Hope on November 28, 2022

    Made this with freshly milled Yecora Rojo as the w.w. flour, and used central milling ap flour (which is only 10.5% protein so not the bread flour that is indicated -- I figured the Yecora is high enough that it would be fine). This is a nice, easy, undemanding loaf -- because it's a loaf pan I wasn't overly worried about structure and the three stretch and folds + long proofing time worked well. Crumb was relatively open given that it's 50% ww. I like that the bulk ferment is cold-proofed rather than the shaped loaf, as the chill makes shaping easier. Would be interested to try this out with different flours subbed in for the 50% ww.

  • Ecngreg5 on April 09, 2023

    I’ve made this bread twice now and it has been come out great both times! I used einkorn w.w. And a.p. And it’s been great!

• Making a sourdough starter

  • Ecngreg5 on April 09, 2023

    Successfully made a good starter using her directions!