A Weighty Matter

             I am still making bread several times a week. My obsession has lasted three months. For Christmas I received a scale and so now my bread always turns out the same. 500 kilograms of flour, right on the dot. Three cups just doesn't turn out the same each time.

    And water, which is essential to make the dough nice and sticky, is perfect at 390 kilograms. Having the dough wet enough has made a real difference.

    Viola! Bread with little pockets of air, light and fragrant with the scant 1/4 T. of yeast and 11 grams of salt. I like it a lot when my husband says my bread is "fabulous", Recipe can be found here.