Making Bread

This blog post is a bit different, written in response to years of requests from friends and neighbors. It is something like a recipe for my infamous “Brick Bread,” but with the caveat that I consider bread baking most definitely an art and not a science that you can replicate. Too much of it depends on the stars, your ingredients, your menstrual status (I am not kidding, don’t try and make bread rise when you are on our moon time!), the humidity and temperature in your kitchen, your oven, your pans, the quality and nature and vitality of your starter culture etc etc. So take it all with a nice coarse chunk of Himalayan sea salt!