Bakery reopened

Another thing that happened this past weekend is that I reopened my private bakery! It is cold enough to use the stove now (we had a few centimetres os snow on Sunday morning!). I am proud to repot that Prospero turned one year old and survived being frozen for three weeke while I was busy learning Spanish in Guatemala.

I made the basic sourdough recipe from Peter Reinhart's book. Yumm ... I froze one loaf for next week.