The bread today is spot on. Though I know much more about baking now than I did three years ago, the baking process still holds many unknowns, and I'm relieved and slightly awed every time I take a beautiful loaf out of the oven. These days, I'm more often relieved than disappointed, but that doesn't lessen the anticipation. Anyways, today is an good day to mosey on down to the market for Red & White, Cinnamon Raisin, Smoky Vollkornbrot, or Mountain Rye. And of course, a slice of French Apple Cake, because how could you pass that up? This week it's made with rye and some truly lovely russeted heirloom apples.
On the home front, we're losing it. Our home, I mean. We just found out we have to move out in five weeks, which is no time at all, so if you have any leads on rentals or rooms, send them this way! The upside of this upset is that I now have extra incentive to move along on oven building, because no way am I picking up and moving this pallet of firebricks to another house. Next time it moves, it's going to the Alley District.
Time to load up and ride off into the gloaming.
See you at the farmers market.