A recurring theme in my kitchen is that I struggle with making breads. I don’t know what it is about yeast but it vexes me to no end. The bread I make at home is either a complete bust or just blah. Yet still I persist in thinking that if I just find the right recipe, the mysterious world of yeast will finally make sense to me. That thinking never really worked out for me with geometry or algebra. But call me the optimist because I am determined to one day pull a bread out of my oven that is worthy of ooohs and aaahs and gets gobbled up leaving people looking around for more, even if it’s just a crumb. This experiment with focaccia is just one step toward that goal. Continue reading “Crusty”
Bon Appetit Hon 