bread gallery data and generator script

note.txt 508B

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  1. This was one of the best breads yet. I didn't use any of the wholegrain wheat this time,
  2. but the main difference was probably that I made the dough more wet (after the small dry bread
  3. fiasco) and gave it more time to rise.
  4. The starter with rye was sitting in its bowl overnight, then I mixed it with wheat, salt and spices in
  5. the morning and let it do its work til about 2 PM. The dough was nice and stringy, as you can see in
  6. the pictures.
  7. Also the crust came out excellent, not too thick and crunchy.