Don't forget to vote (for my colorwork sweater) if you haven't yet.

I'm making sourdough bread as I type this. There is a heavenly, beery-yeasty-sour sort of smell eminating from my kitchen.

And it occured to me that I haven't really shared any of my bread making expertise with you.

A year and a half ago, I challenged myself to bake all our bread from scratch, including tortillas. I managed to go six weeks before tortillas broke me--they were awesome if they were eaten directly off the griddle, but became hardtack after about 23 seconds. I continued baking bread for another month or so, but the Businessman rebelled with a loaf of Wonder.

Besides (re)discovering that the Businessman is a simple, simple man who just wants squishy white bread that tastes like glue. I learned a lot.

My essential equipment:



Celeste, my KitchenAid Mixer-A huge thank you goes out to KH who convinced the Businessman, seven years ago, not to get me a microwave for Christmas. But hand-kneading is great if that's what you want.



Cheap clay tiles-from the hardware store. If they cost a buck each, they're pricey. I never remove them (unless I need the second rack). They do wonders for your oven temperature and simulate good old-fashioned clay ovens.



Oven thermometer-At the best of times my oven is horribly inaccurate (as most self-cleaning ovens are). The tiles effect the temp too so an oven thermometer is crucial.

Beyond that, all you need are flour and water. Oh yeah, and salt. I always forget the salt. Bread made without salt is sort of pointless. Unless you have a dungeon and are preparing prisoner's rations.

Tomorrow, we'll start by starting a starter.