“Bread week” started last week and continues this week – that means two weeks of all flour and yeast all the time! I love it all.
These posts are becoming harder to know where to start, I have so much to say about each day of the week. Each bread day has been a longer day than in previous weeks too, covering a lot material.
Bread week is also literally more filling too – with samples of each bread! Good thing kneading all the dough by hand takes some real effort. No need to bring carbs for lunch or eat carbs in general, for that matter. My lunches have consisted of fruit and vegetables each day, knowing we will be sampling.
Once again, we donate almost all of the bread to food runners (a Food Bank program), and take up to a quarter of what we make home if we want/can. I can’t eat that much so I often take less than that home.