Rye

I had started baking sourdough when Oscar was a baby, using a starter I'd created from fermented pineapple. It was pretty good, but always a bit chewy. As these things go, my attention drifted, my starter died, and I quit baking almost entirely.

Last June, I bought a starter on Etsy that's allegedly from 1790s France (I guess some of Marie-Antoinette's subjects did have bread). This starter has been fantastic, and I've been making everything - popovers, cinnamon rolls, buns, english muffins, naan, waffles, and, of course, bread.

Most weeks, I bake a Milk bread from Tara Jensen's Flour Power book. I use a Pullman pan so that each slice is a petite square, perfect for sandwiches, and the added milk seems to help the bread stay moist for a few days.

Last summer, I scored a giant bag of rye berries from a farm we often visit when we travel to Wisconsin with our boat. That led to me getting a grinder and adding fresh wheat and rye to my bread. Most weeks, this is my go-to.

My family's appreciation and encouragement keeps me going. It's wonderful to feel useful, and to create something that people love.