On the bread front

My caraway rye is a keeper. Will be a staple. Some whole wheat version will as well, I am still experimenting for one I really like, this latest to bake this afternoon, wheat barley. I am close to an olive loaf, too. So maybe ideally I'd have something like: whole wheat variety ... caraway rye ... olive ... French ... cheese for 5 basic loaves, and then of course I'd keep experimenting. But only the rye is where I want it to be.

What fun (as Jimbo used to say).

Jimbo = Jim Wylie