A trio to start 2014

Rye porridge with toasted walnuts (center and back left) and sesame wheat (right) were baked first thing on New Year’s Day morning.

They were mixed, developed and shaped on December 31st, along with the three seedy rye loaves (under the one loaf on the left). The continuity of one year coming out of the work put in during the former works for life as well as bread. But why wait for 365 days to pass to improve? My bread is only as good as my next bake—day after day, mixing, developing, shaping, resting, rising and creating.

My friend Sadie tweeted this yesterday:

Pretty good advice to carry every day, both in the kitchen and the world at large.

Happy baking, friends!

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