I baked this bread with the leftover yeast from my last dragon fruit yeast bread to teach it a lesson. I sent the picture to my baker friend and she replied that it was a sword and shield. It’s okay. It’s all right, it’s true. Someday I’ll try to make a loaf of bread with the coop open so the dough can be torn off. And then I’m going to watch you make bread. Then I was shown that there’s a book that’s perfect for you: no-knead, unmolded, highly moistened bread. To begin with. I’m not good at controlling and measuring the temperature exactly, so there was no way I could make a good loaf of bread, but could it be done? This was a book I was hoping for. Anyway, I’m developing a fantasy of being able to make the occasional bread I want to eat with homemade wheat with seasonal yeast.
I got some dragonfruit and left it out for a bit, and it was partly soggy, so I made some natural yeast. I baked some bread and it was a giant cod roe, no matter how you look at it. It smells slightly like dragon fruit, and I like the type of bread with yeast kneaded into it. Making bread is not my favorite thing , but it’s a challenge I want to overcome a little at a time this winter. I want to make a lot of bread with seasonal yeast.