It is 23 degrees in Seattle this morning. Snow fell yesterday. That is my backyard you see there yesterday morning. And this is what it still looks like today. The walkway to my car is almost all ice and makes for precarious walking.
Still studying different ways of making bread. The most recent experiment yielded a loaf, that while not beautiful, yielded real flavor. This experiment is based on maintaining bread dough in the refrigerator. When it gets low through use, one need only mix in more flour, water, salt and yeast. The small amounts of dough remaining from the previous batch influences the next, and so on. While not a true sour dough, it is developing good flavor. This most recent loaf was distinctly better than the last. Having bread dough in the fridge also means that fresh pita bread, or pizza dough, or even yeasted cinnamon walnut rolls are always available with a little planning. (The dough still requires 2-3 hours of rise-time just before baking.)
Still working on TTA poster designs. This one looks like a finalist:
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