On the eve of my whole wheat bread course, I chose to bake bread – three different types of bread. One was a Portuguese cornbread made with blue cornmeal (pictured at top) and the other two made use of a 60% spelt sourdough starter: pumpkin rolls and barley-enhanced bread. You can see the latter type as ‘love breads’ in the picture above. These Siamese loaves proofed (to let rise) a little too close together. And I reiterate food is more than just sustenance, it is edible life and bread figures heavily in cultures throughout the world. One of the meanings attached to bread or dough is that of money.
To be a bread-winner
Putting bread on the table
One can never have enough of that bread, nor the edible kind either.
Stay tuned for more bread adventures as I delve into the world of whole grain breads for the next 4 months…