Yesterday, I tried a new recipe from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.
It called for a “soaker” so I put rolled oats, flaxseeds, wheat bran and cornmeal in a big bowl and added two cups of water. A better name might be “musher”. It looked dry, unappealing and overwhelmingly healthy. I let my musher soak for six hours (since the recipe failed to instruct me otherwise).
Later that day, as the sun started to set, I pulled out the KitchenAid mixer and put more than five pounds of stuff inside. Continue reading “Bread obsessed!”