A loaf for learning

A Loaf for Learning


A Loaf for Learning from the Laurel’s Kitchen Bread Book

Process notes

  • used hard white wheat berries
  • used water and salt combo instead of yogurt
  • the step-by-step explanations helped me understand how the freshly milled flour would feel
  • added a bit too much water and made the dough too wet


Taste and texture were awesome. Really glad to have the detailed walkthrough from the book.