I couldn’t sleep and so I’ve gotten up for my first day of serious bread bakery. The first thing I’m struck by is the amount of flour in the kitchen. Not necessarily in quantity, but rather in variety. I give Sarah a lot of credit for not complaining too loudly about the bread ingredients on the grocery list (although she did comment that they cost more than $20).

On the counter right now:

  • Bread flour (although this is always on our counter)
  • Semolina flour
  • Whole wheat flour
  • Wheat germ
  • All-purpose flour (a national brand)
  • Unbleached AP flour (also a national brand)

    I decided it was probably better not to have the all purpose flour is not all the same discussion with her right now. I’ll save that for biscuit making making in the future.