[Sca-cooks] Bread baking for 12th Night

[RUTH EARLAND]

Background:
Brighid ni Chiaran (probably spelled wrong, but if you pronounce it, you'll 
know who I mean) makes really good bread. Good bread as in "I've died and 
gone to gluten heaven" bread.

Well, I'm planning on cooking 12th Night this year, and my feast is pushing 
the budget window, so I was looking to save some money without compromising 
any of the things I feel are important to a feast. Well, making bread was a 
good way to save a hundred bucks or so, so make bread I've done. I'm pleased 
to report it took a lot less time than I thought it might. Two days, 2 
triple batches a day and I'm done.

I used Brighid's recipe. It isn't quite like Brighid's. The flavor is a bit 
less assertive. I suspect I didn't let the starter mature enough. I waited 
for it to reach its peak volume without starting to collapse, but I think I 
might have done better sacrificing a little volume for that nice yeasty, 
slightly sour flavor I like. But the texture is nice. A lot lighter than I 
expected, though, which isn't necessarily a good thing. I like chewy bread. 
My ideal bread would be something without a terribly crispy crust, but with 
an interior that really gave the jaw muscles a workout. Something you tasted 
for a good 15 minutes after you stopped eating it and that took half an hour 
for the jaw muscles to stop letting you know they are there.

Yet, all things considered, I'm pleased. I think I got a superior product 
than I could have bought in a store or a bakery, and I saved about a hundred 
dollars, even figuring in freezer space.

So, Brighid, I baked bread and it didn't kill me. It still isn't as good as 
yours. But it's better than what I would have had to buy if I hadn't tried 
your recipe.

The timid adventurer,
Berelinde