“New-Olds”

Thursday, January 30, 2025

While purchasing the item in today’s header photo yesterday, I wondered how many people under fifty might know it. I hadn’t missed having one for many years, but now, working with bread dough has changed things.

Early today, my first loaf of sourdough, nearly done baking in my bread machine, releases a wonderful aroma. After this loaf has rested, cooled, and been sliced, I will know if it was made correctly. I will learn if leaving the kneading and baking to a machine can yield a good loaf.

The critical element of a strong starter appears fine. Yesterday, my newly kneaded dough ball expanded reasonably, and soon after I fed the leftover starter, it doubled in size and is holding.

I’ll leave my final challenge–a taste test–alone for a little while. I will take time out to indulge in a fantasy of having created a successful, easy-to-make loaf. I will think through the enjoyable, productive learning and creation steps and adjust them later, if needed, relative to this loaf’s quality.

Dear Friends: I will set up my brand-new, more modern bread machine today. Diana