After the past couple months of baking furiously, I can feel my interest waning, since I basically did what I set out to do.
Problem is, I was just given 50lbs of flour that I had previously asked for, so i gotta buckle down and keep at it. Oh, my partner has also been spreading the love around, and while people don’t EXPECT bread, they do very eagerly anticipate it.
As usual, recipe is the tartine country loaf, this was part of a 2× batch. Instead of 200g whole wheat I did 100g whole wheat and 100g wheat germ. Tastes quite mild, overall a good batch
The ritualistic, nit-picky vibes were this last stretch. I wanted to open the crumb as much as possible, so i fed the starter every day and was super super focused on it